Garlic Pomme Puree

0 Preheat oven to 400F / 205C. Cut off the top of the garlic head and place on a sheet of aluminum foil. Drizzle 2 tbsp. of olive oil and season with 1/4 tsp salt. Wrap the aluminum foil so the garlic head is completely covered. Place in the middle rack of the oven and roast for 40 minutes until soft and tender. 
1 In a pot of salted boiling water, add potatoes and boil for 15-20 minutes or until fork tender. Strain and allow potatoes to slightly cool.
2 Combine cream, milk, bay leaf, and peppercorns in a small pot. Bring to a boil then reduce to a simmer for 5-7 minutes or until reduced by 1/4. Remove from heat and set aside. 
3 Carefully peel the cooked potatoes and push them through a ricer. Transfer the potatoes to a pot over medium heat to dry out any excess moisture. Reduce heat to low and add butter cubes while stirring. 
4 Pour in 3/4 of the cream mixture and mix until well incorporated. Depending on your preferred consistency, add more cream if needed.
5 Squeeze the roasted head of garlic into the potatoes. Then season with 1/4 tsp salt and groung black pepper. 
6 *Optional* - For a smoother and silkier result, press the potatoes through a fine mesh sieve.
Garnish
8 Heat 3 tbsp of olive oil in a small pot or pan over low-medium heat. Add thinly sliced garlic and fry until light golden brown, about 2-3 minutes. Remove and allow the garlic chips to drain on a bed of paper towels.
9 Garnish plated pomme puree with garlic chips and chopped chives or scallions.