Pre-heat the oven to 400 degrees.

Slice the top off the bulb of garlic so a bit of each clove is exposed. Wrap the clove in foil and roast in the oven for about 30-40 minutes until soft and squishy. Open the foil packet and let cool enough to handle.

While the garlic is roasting, bring a large pot of water to a light boil stovetop over medium-high heat with 1 tsp of salt.

Chop each potato into 6-8 chunks. Once the water is boiling, add the potatoes and boil for about 15 minutes until easily sliced with a knife.

Reserve 2 cups of the potato cooking water.

Drain the potatoes then dump the potatoes back into the pot.

Add 1 cup of the cooking water, squeeze in the roasted garlic and add a generous pinch of sea salt.

Use an immersion blender to pulse until smooth. Try not to over-mix though as they can be come a bit gluey. If you don't have an immersion blender, use a potato masher. Add more cooking water as needed to reach your desired consistency. I used 1.5 cups total.

Stir in the chopped chives and season with additional salt and pepper, to taste.

Serve right away (try it with mushroom gravy) or store in the fridge in a sealed container for up to 5 days.