Chipolte, White Cheddar, and Garlic Mashed Potatoes

Thirty-six garlic cloves may sound like a lot, but the garlic is roasted until mellow in flavor before being mixed into mashed potatoes, along with white cheddar cheese and chipotle chilies.

36 garlic cloves (unpeeled)
1/3 cup olive oil
5 pounds russet potatoes, peeled, cut into 1-inch pieces
2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)
4 ounces cream cheese (room temperature)
1/4 cup (1/2 stick) unsalted butter, room temperature
1 1/3 teaspoons minced canned chipotle chilies*
8 to 10 servings
Preheat oven to 350°F. Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover, bake until garlic is tender, about 15 minutes longer. Cool, peel and chop garlic.
Cook potatoes in a large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season mashed potatoes to taste with salt and pepper. (Can be prepared up to 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.)
* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty food stores and some supermarkets.