Peel excess skin off garlic, leaving bulb intact. Cut the end off of a head of garlic exposing garlic. Place garlic on a square of aluminum foil and drizzle with olive oil. Roast in oven for 35-40 minutes or until garlic is soft. Let cool.
Boil potatoes in salted water until fork tender. Drain and return pan to heat to dry potatoes.
Warm cream and add butter to melt.
Mash or rice potatoes, adding butter, cream, roasted garlic bulbs and salt and pepper. Add snipped chives and serve while hot.