Mash the roasted garlic into a paste using the back of a chef's knife or a small masher. Set aside.
In a large pot, place the potatoes and 1 teaspoon of salt. Add enough water to cover the potatoes by 1 inch.
Bring the water to a boil and cook the potatoes until they are fork tender, approximately 20 minutes.
Drain the cooked potatoes, but reserve 1 cup of the cooking liquid.
In a large bowl, use a ricer or a potato masher to mash the potatoes.
Using a rubber spatula, fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, 1 teaspoon of salt, and several pinches of pepper.
Continue folding the ingredients together until the mashed potatoes become creamy. If desired, add up to an additional ½ cup of cooking liquid for a creamier texture.
Serve the mashed potatoes hot and, if desired, top with butter, rosemary, and chives.
Keyword breakfast, dessert, gluten free, main-dish, side dishes, vegan, Vegetarian