Begin by peeling and cubing the russet potatoes into even pieces, about 1-2 inches each.

Place the cubed potatoes in a large pot filled with water, add a generous pinch of salt, and bring to a boil.

Let them cook for about 15-20 minutes until fork-tender.

Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for about 30 minutes until soft and caramelized.

Once the potatoes are tender, drain them thoroughly and return them to the pot. Let the steam escape for a minute or two.

Squeeze the roasted garlic cloves out of their skins into the potatoes. Add the butter and heavy cream.

Using a potato masher (or a ricer for super creamy texture), mash until smooth.

Add salt and pepper to taste. Feel free to adjust the cream or butter to your desired creaminess.

Transfer to a serving bowl and sprinkle with freshly chopped chives or parsley if using.