Preheat the oven to 400°F.

Cut the top off of each garlic bulb. Optionally, remove one clove from one of the bulbs, mice it finely, and set it aside (only if you'd like some raw garlic in your potatoes).

Place each garlic bulb on a sheet of foil or the base of a garlic roaster, then drizzle each with about a tablespoon of olive oil.

Loosely wrap each bulb with foil or cover it with the top of a garlic roaster.

Place the garlic into the oven and bake it for 30 to 40 minutes, until the cloves are soft and lightly browned.

While the garlic roasts, place the potatoes in a large pot and cover them with a few inches of water.

Place the pot over high heat and bring the water to a boil.

Boil the potatoes, uncovered, just until they are easily pierced with a fork, about 10 to 12 minutes. Don't overcook them.

Drain the potatoes into a colander, then return them to the pot.

Mash the potatoes with a potato masher.

When the garlic comes out of the oven, uncover it and give it a few minutes to cool.

Once the garlic is cool enough to handle, squeeze the bulbs to extract the cloves.

Add the roasted garlic cloves to the pot with the potatoes, along with ½ cup of milk, the butter, dill, and chives. If you reserved some raw garlic you can add it at this point as well.

Mash the potatoes some more, then stir the mixture with a spoon. Get the mixture as creamy or leave it as chunky as you like it. Add up to an additional ½ cup of milk, as needed.

Season the potatoes with salt and pepper to taste.

Divide onto plates and serve.