Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, and wrap it in aluminum foil. Roast in the oven for 30-40 minutes until the cloves are soft and fragrant. Allow the garlic to cool slightly, then squeeze the roasted garlic out of the skins into a bowl.

Cook the Potatoes: Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring it to a boil over high heat. Once boiling, reduce the heat and simmer for about 20 minutes, or until the potatoes are fork-tender.

Drain and Mash: Drain the cooked potatoes and return them to the pot. Add the softened butter and roasted garlic cloves. Mash the potatoes to your desired consistency using a potato masher or a ricer.

Mix in Cream: Gradually add the heavy cream, stirring gently until you reach your preferred consistency. Season with salt and freshly ground black pepper to taste.

Serve: Transfer the mashed potatoes to a serving dish and drizzle with a little extra olive oil if desired. Garnish with chopped fresh chives for an added pop of color and flavor.