Preheat oven to 180°C
Cut off about 1/2cm off the top of garlic bulb. Drizzle with about 2 tbsp stock. Wrap in aluminum foil and bake for 1 hour or until softened.
Place stock and potatoes into a saucepan. Bring to a boil, cover and cook over medium heat for 10 minutes or until tender. Drain, reserving stock.
Mash potatoes with 1 ¼ cups reserved stock, 2 or 3 cloves roasted garlic* and chives, if desired. Add additional broth, if needed, until mash is desired consistency.
Tip: *Leftover roasted garlic is perfect for garlic toast or add to soups, casseroles and gravy.