• Begin by preheating your oven to 350°F.

For Roasting Garlic:

• Cut off the top ¼ inch of the garlic bulb. Place it cut-side up on a piece of foil, drizzle with olive oil, then sprinkle with sea salt. Wrap it in the foil and roast for 40 to 60 minutes until golden and tender. Once done, allow it to cool, then mash the garlic into a paste.

For Potatoes:

• In a large pot, combine the peeled potatoes with 1 teaspoon of sea salt. Fill the pot with water until it covers the potatoes by an inch and bring it to a boil. Boil for about 20 minutes until tender, then drain, retaining 1 cup of the cooking water.
• In a large bowl, mash the drained potatoes with a ricer or masher. Mix in the roasted garlic paste, olive oil, ½ cup of the reserved cooking water, the remaining teaspoon of salt, and a generous pinch of black pepper. Stir until the potatoes become creamy, adding additional liquid if necessary for desired consistency.
• Serve the mashed potatoes hot with a pat of butter and a sprinkle of chives or rosemary if preferred.