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Roast the garlic by wrapping it in foil with olive oil, salt and pepper, and bake for 40 minutes.
Peel and cut the potatoes into even-sized pieces, then boil them in salted water until fork tender.
Drain the potatoes and return them to the hot pot to dry out any excess moisture.
In a small pot, heat the heavy cream, evaporated milk, rosemary, and bay leaf. Squeeze the roasted garlic into the cream mixture and add the butter.
Mash the potatoes, then pour in the cream and butter mixture, straining it through a sieve to get all the roasted garlic.
Stir in the chives and season with salt and pepper.
Transfer the mashed potatoes to a serving dish, top with more butter, chives, and parmesan cheese.