Separate the garlic cloves. Drop them into boiling water and boil for 2 minutes. Drain and let them cool.
While the garlic is cooling, peel and quarter your potatoes. Add to your larger pot along with enough water to submerge them and a pinch of salt. Cover and bring to a boil, then reduce to a simmer. Cook until the potatoes are fork tender, about 15-20 minutes.
When the garlic is cool enough to touch, peel. Add back to your small pot and cook slowly with the butter in the covered saucepan for about 20 minutes or until very tender but not browned.
Stir in the flour on low heat for about 2 minutes without browning. Remove from heat and stir in the soy milk, salt and pepper. Transfer to a food processor and pulse/blend until nice and smooth. Alternatively, you can blend in a tall glass with an immersion blender.
Return the mixture back to your pot and simmer for another 2 minutes.
When the potatoes are fork tender, drain immediately and put through a potato ricer into the larger saucepan.
Stir the blended garlic roux into the potatoes and beat with a wooden spatula or spoon for several minutes over low-medium heat to evaporate moisture. Beat in the 4 tbsp butter 1 tbsp at a time, then beat in the salt and pepper to taste.
If you’re planning to serve later, pause here and finish the remaining steps when getting ready to serve.
Lastly, beat in the 4 tbsp of coconut milk by the tbsp. You don’t want to thin out the potatoes too much which is why you go 1 tbsp at a time - it may only need 1 tbsp of milk, or it could use all 4.
Top with fresh parsley and another cube of butter.