0 Preheat the oven to 400°F (200C).
5 Cut the top off of the whole head of garlic and place it in a small ramekin. Add a small drizzle of olive oil on top, and put a lid on top of the ramekin. If you don’t have a lid you can cover it with foil. You can also bake the garlic in parchment paper (and make sure you enclose it fully) on a baking sheet.
1 Bake for 30-40 minutes or until the garlic is soft and caramelized. Take the garlic out and let it cool a bit.
2 In the meantime, fill a large pot with water. Add the potatoes and a generous pinch of salt. Let the water come to a boil over high heat. Boil until the potatoes are fork-tender, 15 to 30 minutes, depending on the size of your potatoes.
3 Once the potatoes are soft, drain the water, mash the potatoes or process them through a ricer or food mill. Squeeze the cooled roasted garlic out of its shells and add to the potatoes. Add the butter and herbed cheese.
4 Mix everything together until super creamy. Feel free to add a splash of warm heavy cream or milk if you want it creamier. Garnish with chives, if using. Enjoy warm.
