Preheat oven to 400°F (200°C). Wrap garlic in foil and roast 30–35 minutes until cloves are soft, golden brown, and release a rich, sweet aroma.

Peel and chop 2 pounds of russet potatoes into 1-inch cubes for even cooking and quick simmering, ensuring each piece yields fluffy, tender results.

Place cubes in a pot of cold, salted water; bring to a gentle boil over high heat, then reduce heat and simmer 15–20 minutes until fork easily pierces each cube.

Carefully pour potatoes into a colander, shaking to remove excess water completely, ensuring mash stays creamy and avoids a watery texture.

Return drained potatoes to the warm pot; add unsalted butter and begin mashing, combining until smooth, creamy, and free of lumps.

Warm heavy cream and milk in a small saucepan over low heat, then slowly pour into mashed potatoes, stirring until velvety smooth.

Squeeze roasted garlic cloves into the mash and stir gently, distributing the mellow garlic flavor evenly throughout for a rich, savory profile.

Taste and season with salt, fresh-ground black pepper, then top with chopped fresh chives or a pat of butter for vibrant color and extra richness.