Preheat the oven to 400°F/200°C. Remove the outer papery layers of the garlic head and slice off a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with olive oil. Wrap in foil and place directly on an oven rack. Roast for 35 to 40 minutes, or until soft and tender and lightly golden. Once cool enough to handle, squeeze the cloves out of the skin into a small bowl and mash with a fork.

Meanwhile, take the vegan butter and miso paste out of the fridge to soften.

Peel the potatoes and rinse them in cold water. Chop the potatoes into fourths or eighths, so they’re roughly equal in size.

Place the potatoes in a large saucepan or Dutch oven and add enough water to cover them. Add 1 heaping tablespoon of kosher salt and stir to combine. Bring to a boil, then reduce the heat to maintain a simmer. Simmer until the potatoes are very soft, about 20 to 25 minutes.

Drain the potatoes in a colander, then return them to the saucepan. Heat over low heat for a few minutes, tossing the potatoes around to prevent them from sticking.

While the potatoes cook, place the softened butter in a small bowl and add the miso and mashed roasted garlic. Cream together until well combined.

When the potatoes are done cooking, add the miso-garlic butter to a small saucepan and turn to medium-low heat. Once the mixture is almost melted, pour in the lite coconut milk. Whisk often to combine and stir until everything is melted. Season with freshly cracked black pepper.

Add the warm potatoes to a large bowl and mash them using a potato masher. Add about ⅓ of the warm liquid mixture, then gently fold with a silicone spatula until the liquid is absorbed. Repeat with the next ⅓ of the warm liquid, and finish with the final ⅓ of the warm liquid. Be gentle and don't overmix.

Taste for seasonings, adding kosher salt and black pepper to taste. Garnish with chopped chives and serve warm.