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Blanch all 30 cloves of garlic (skin on) in boiling water for about 2 minutes.
Remove the garlic from the water, drain, and peel.
Melt the butter over medium heat and add the garlic.
Cook for 15 to 20 minutes until both the garlic and butter brown significantly.
Make the béchamel sauce by adding 2 tablespoons of flour to the pan and cooking for 2 minutes, stirring often.
Slowly pour in milk and cook until the sauce is thickened, about 3 to 4 minutes.
Transfer the sauce and garlic cloves to a blender and purée until smooth.
Cook the potatoes in salted boiling water for about 15 minutes until tender, then drain.
Pass the potatoes through a ricer and return to the pot.
Add more butter, heavy cream, the garlic béchamel sauce, fresh parsley, and salt and pepper to taste.
Stir everything together and continue cooking for about 2 minutes.