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Place potatoes in salted water and boil until fork-tender, about 15–20 minutes.
Roast garlic cloves in foil with a drizzle of olive oil at 400°F for 30 minutes, or until golden and soft.
Drain potatoes and mash using a masher or ricer.
Blend in roasted garlic and butter.
Slowly stir in warm cream or milk until the mixture is fluffy.
Season with salt and pepper. Garnish with chives before serving.