Roast the garlic:

1. Preheat the oven to 400 degrees. Remove the thin, papery outer layers of the garlic bulbs until you can see the individual cloves. Be sure to keep all the cloves connected to the root.
2. Use a sharp knife to slice off the top 1/2 inch of the bulbs and create cut ends on each of the cloves.
3. Set the cut bulbs onto a few squares of tin foil and carefully wrap up the sides of the bulb like a tulip. Leave the top open so you can add the oil and seasoning.
4. Drizzle the teaspoons of olive oil onto the cut end of the bulbs and sprinkle with a little salt and pepper. Close the top of the tinfoil and place the wrapped garlic onto a baking sheet.
5. Roast the garlic for 45 minutes, or until the cloves are soft, medium golden and fragrant. Your house will smell AMAZING!
6. Once the garlic is done, remove from the oven and set aside to cool slightly before using.

Mix & melt the dairy:

1. Combine the heavy cream, butter, cream cheese, chives, rosemary, sage, thyme, 1 TB salt and 1/2 tsp pepper in a small saucepan.
2. Squeeze the warm garlic cloves out into a small bowl (they should easily slip out of the paper skins when you squeeze from the root end) and use the back of a cereal spoon or fork to smash them into a paste. Add the roasted garlic paste to the saucepan.
3. Place the saucepan over medium low heat and stir occasionally until the butter and cream cheese have completely melted and there are no lumps, about 7-8 minutes. Do not let the mixture boil. 
4. Once everything has melted and combined, shut off the heat and cover the saucepan with a lid to keep the mixture warm. This allows the chive and garlic to infuse with the dairy as the potatoes are boiling. 

Cook the potatoes:

1. Give the cubed potatoes a quick rinse in a colander. Add them to a large pot (I used a 12 quart stock pot) together with the chicken stock and place the pot over high heat. 
2. Once the potatoes are boiling, reduce the heat to medium high and continue boiling for 20-25 minutes, or until the potatoes are fork tender. Carefully drain and reserve the chicken stock (if desired.**) Let the potatoes rest in the colander to dry for 5 minutes.
3. Pass the potatoes through a ricer or use a hand masher to create a fluffy, mashed texture. I just mash my potatoes back into the pot I boiled them in. 
4. Once the potatoes have been riced/mashed and are the right texture, stir the warmed dairy mixture a few times and pour it evenly over the potatoes. The dairy might be much thicker at this point. If stirring doesn’t loosen it up enough to pour, add a tablespoon of the chicken stock from the potatoes OR a tablespoon of cream/milk and whisk well. Use a spatula to gently fold everything together until the potatoes are creamy.
5. Serve immediately. Store any leftovers sealed in the fridge, after they have cooled a bit. To reheat, add a splash of cream and warm for 45 seconds to 1 minute in the microwave. Gently stir in the cream and enjoy for up to a week!