Preheat your oven to 400°F (200°C). Slice off the very top of the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt. Wrap the garlic head tightly in aluminum foil and place it in a small oven-safe dish. Roast for 30-35 minutes, or until the cloves are very soft and golden brown. Let cool slightly, then squeeze the softened garlic from their skins into a small bowl.

While the garlic roasts, place the peeled and cubed potatoes in a large pot. Cover with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender. Do not overcook, or they will become waterlogged.

Once tender, drain the potatoes thoroughly using a colander. Return the drained potatoes to the empty hot pot over very low heat for 1-2 minutes, shaking gently, to evaporate any excess moisture. This step is crucial for fluffy mashed potatoes.

Remove the pot from the heat. Add the cubed butter to the hot potatoes and let it melt for a minute. Add the warm heavy cream, softened cream cheese, and the roasted garlic cloves. Using a potato masher or a ricer, mash the potatoes until smooth and creamy. If using a ricer, pass the potatoes through the ricer directly into a large bowl, then add the other ingredients and mix.

Stir in the fresh chives and parsley. Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper, or to taste. Taste and adjust seasonings as needed. Serve immediately while hot.