Step 1

Preheat oven to 400 degrees Fahrenheit.

Step 2

Horizontally cut the top off each bulb of garlic, exposing the cloves inside. Drizzle with olive oil and sprinkle with a pinch of salt and black pepper. Wrap in aluminum foil and bake for about 45 minutes. Carefully unwrap garlic (as there may be steam). When cool enough to handle, remove cloves from their skins. Mash with a fork to form a paste. Set aside.

Step 3

Meanwhile, peel potatoes and cut into quarters. Add potatoes to a large pot of salted, cold water (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Bring to boil and cook for 15 to 20 minutes or until fork-tender. Drain well.Note: As you are cooking the potatoes, reduce the heat, if necessary, while still maintaining a boil.

Step 4

Melt butter in a small saucepan over medium-low heat (alternatively, you can melt the butter in a microwave-safe container in the microwave). Once melted, whisk in salt and mashed roasted garlic.

Step 5

Warm half-and-half in another small saucepan over medium-low heat until just heated through.

Step 6

Mash or rice cooked potatoes (you can use the same pot you boiled them in, if you like). Don't overmix.

Step 7

To potatoes, stir in butter/salt/garlic mixture. Then, slowly stir in warmed half-and-half until everything is incorporated. Again, don't overmix. Taste for seasoning (salt) and add more if you like.Don't worry if it looks like a lot of liquid at first. It will absorb into the potatoes.Note: If you want things looser (i.e., not as dense), you can add more half-and-half until you reach the consistency that you like.

Step 8

Transfer the mashed potatoes to a serving dish and pour over a little melted butter and sprinkle with fresh chives (if desired). Serve and enjoy!