Preheat your oven to 400°F (200°C).

Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast in the oven for about 30-35 minutes, or until soft and fragrant.

While the garlic is roasting, peel and chop the potatoes into evenly-sized chunks.

Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender. Drain well.

In a large bowl, combine the drained potatoes and softened butter.

Squeeze the roasted garlic cloves out of their skins and add them to the bowl. Mash until smooth.

Gradually stir in the warmed heavy cream or milk until the desired creaminess is reached.

Season with salt and pepper to taste.

Transfer the mashed potatoes to a serving dish and garnish with fresh chives or parsley if desired. Enjoy!