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Prepare the optional roasted garlic: Cut off the top of one entire head of garlic to expose some cloves. Pour 1-2 tablespoons of olive oil over the cut end and a few pinches of salt. Wrap in foil and bake at 400 F for 35-45 minutes, or until cloves are soft and jammy. Squeeze cloves out of the skin.
Add the roasted garlic to the milk mixture or pass it through the ricer with the potatoes.
Combine butter, heavy cream, whole milk, Boursin cheese, rosemary, thyme, and salt. Heat until cheese is melted and mixture is combined.
Add potatoes to the cheese mixture.
Season with salt to taste.