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Preheat oven to 375.
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Slice about 1/3 off the top of the garlic bulbs, set on aluminum foil, drizzle with the olive oil and seal tightly.
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Roast garlic for about 40 minutes or until soft.
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Set garlic aside and let cool slightly.
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While garlic is roasting, add potatoes to a pot, cover with water and about 1/2 teaspoon of salt.
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Bring to a boil and cook until soft, about 15 - 20 minutes depending on size.
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Drain potatoes and return to pot for a couple of minutes.
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Heat heavy cream in a small pot over low heat until warm
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Add butter to the bowl of a stand mixer with half of the goat cheese and squeeze the garlic one of the garlic bulbs on top.
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Add potatoes and top with remaining goat cheese and garlic.
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Using the paddle attachment, mix up the potato, butter, cheese and garlic until the potatoes are broken up and the ingredients are somewhat combined.
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Switch to the whisk attachment and whisk while drizzling heated cream until it is the consistency you like.
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Add salt and pepper to taste ( I do this a little at a time while mixing and tasting until it's just right)
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Top with chives, if using