Step 1: Roast the Garlic

Preheat your oven to 400°F (200°C). Slice off the top ¼ inch of each garlic bulb to expose the cloves. Place each bulb on a piece of aluminum foil, drizzle with olive oil, and wrap tightly. Place on a small baking sheet and roast for 45-55 minutes until the cloves are golden brown, soft, and fragrant. Let cool for 10 minutes, then squeeze the roasted cloves out of their skins into a small bowl. Set aside.

Step 2: Boil the Potatoes

While the garlic roasts, place the peeled and chunked potatoes in a large pot. Cover with cold water by about 1 inch and add a generous tablespoon of salt to the water. Bring to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until the potatoes are fork-tender and break apart easily when pierced.

Step 3: Warm the Dairy

About 5 minutes before the potatoes are done, combine the heavy cream and butter in a small saucepan over low heat. Warm gently until the butter melts completely—don’t let it boil. Keep warm on the lowest heat setting.

Step 4: Drain and Dry

Drain the potatoes thoroughly in a colander and let them sit for 2-3 minutes to release excess steam. This step is important for preventing watery mashed potatoes! Return the drained potatoes to the empty pot.

Step 5: Mash the Potatoes

Add the roasted garlic cloves, softened cream cheese, and sour cream to the hot potatoes. Use a potato masher to mash everything together until mostly smooth but still a bit chunky. Don’t overmix at this stage.

Step 6: Add the Cream Mixture

Pour the warm cream and butter mixture over the mashed potatoes. Using the masher or a large wooden spoon, gently fold everything together until creamy and smooth. For ultra-silky potatoes, you can use a hand mixer on low speed for 30-60 seconds, but be careful not to overmix or they’ll become gluey.

Step 7: Season and Serve

Stir in the salt and pepper, then taste and adjust seasoning as needed. Transfer to a serving bowl, create a small well in the center, and add an extra pat of butter on top if desired. Garnish with fresh chives and serve immediately while hot and creamy.