Preheat oven to 400 degrees F. Peel as much of the loose papery white skin off the head of garlic with your fingers as you can. Don’t worry, the cloves of garlic will still have peels on them. Place the garlic head in the middle of a square of aluminum foil about 5 inches square. Drizzle some olive oil over the garlic. Cover the bulb with aluminum foil and bake for about 25 minutes or until the cloves feel soft when pressed. Remove from oven and set aside to cool.
Peel potatoes and cut into chunks.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 10 minutes.
Drain potatoes in a colander. Add hot potatoes to a large bowl. Squeeze garlic out of the cooled roasted garlic head and add to potatoes along with cannabutter, butter, sour cream, and chives or green onions. Use an electric mixer or use a potato maser to mash by hand until potatoes are mashed to your perfect consistency (personally I always like a few lumps) and the ingredients are well mixed and evenly combined. Season to taste with salt and pepper and serve.