1. Preheat oven to 375°F to roast garlic.
2. Slice the top 1–2 inches off each garlic head to expose cloves. Drizzle each with 1 teaspoon olive oil, loosely wrap in foil leaving the top slightly open, and roast 45–60 minutes until soft and golden. Cool, then squeeze cloves from skins.
3. Peel and dice potatoes into evenly sized chunks. Soak in cold water for 10 minutes, then drain and rinse.
4. Place potatoes in a large pot, cover with water, and add 2 teaspoons salt. Bring to a boil, reduce heat, and simmer until fork-tender, about 20 minutes. Drain well.
5. Mash potatoes using a hand mixer or potato ricer. Add butter, ¾ of the roasted garlic, remaining salt, and black pepper. Mix until smooth.
6. Stir in warmed milk and the remaining roasted garlic. Beat until creamy and fluffy. Keep warm until serving.

1. In a medium saucepan over medium heat, melt 4 tablespoons butter.
2. Whisk in ¼ cup flour and cook for 3–4 minutes until golden and nutty.
3. Slowly whisk in 3 cups warm broth, a little at a time, until smooth.
4. Stir in Worcestershire sauce, ½ teaspoon salt, and ½ teaspoon black pepper.
5. Simmer 5–7 minutes until slightly thickened. Keep warm until serving.

Prepare toppings in separate bowls for easy assembly: gouda, mushrooms, chives, bacon, and fried onions.

Spoon mashed potatoes into martini glasses or small bowls.
1. Layer desired toppings over each portion.
2. Pour warm brown gravy over the Mashtinis just before serving.
3. Serve immediately while warm and enjoy!