Peel skin from head of garlic - keep intact. Place in ovenproof
dish and drizzle olive oil and fresh thyme over it. Bake on
350º for 30 minutes, covered. Remove and cool slightly.
In the meantime, cook diced potatoes, skin on or off, your
preference until done. Drain. Add warmed milk, butter, salt
and pepper to taste. Squeeze garlic cloves and pour olive oil
and thyme from dish into potato mixture. Mash or mix with
mixer. Pour into buttered casserole dish and top with freshly
grated Parmesan cheese. Bake on 350º for 30 minutes until
cheese is lightly browned. Serve immediately.