Preheat your oven to 400°F (200°C). Peel off the loose outer layers of a whole head of garlic and slice the top off. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until the cloves are soft and golden brown. Allow to cool slightly.

While the garlic roasts, peel and chop about 2 pounds of Russet or Yukon Gold potatoes into equal-sized chunks. Place them in a large pot of salted water, bring to a boil, and cook for about 15 minutes until fork-tender. Drain and return them to the pot over low heat for 1-2 minutes to evaporate excess moisture.

Squeeze the roasted garlic into the pot with the boiled potatoes. Add in about half a cup of heavy cream and a generous pat of melted salted butter. Mash until you reach your desired creaminess, ensuring all ingredients are well incorporated.

Taste and season with salt and freshly cracked black pepper. Garnish with chopped chives and smoked paprika if desired. Serve warm.