Bang the garlic on the counter to break up the cloves; then peel off the skins. Put the garlic and potatoes in a large pot and cover with cold water. Add the salt and bring to a boil, uncovered. Simmer until there is no resistance when a fork is inserted into the potatoes, about 30 minutes. While thatâ€™s going, warm the heavy cream and butter in a small pot over low heat until the butter is melted.
Drain the potatoes and garlic well in a colander and then put them in a large bowl. While the potatoes are still hot, pour in the warm cream and pulverize the potatoes with a potato masher. Season with salt and pepper; sprinkle with chives before serving.
Note: If you plan on holding the mashed potatoes for a little bit, add an extra 1/2 cup of warm heavy cream so the potatoes will soak up the moisture and remain fluffy.
Edited: October 15th, 2009