Preheat oven to 375°F. Using a sharp paring knife, trim ½ inch from top of garlic to expose pods. Place garlic head in center of a 6" x 6" piece of aluminum foil and top with olive oil. Wrap foil tightly to completely enclose garlic. Place foil packet on a baking sheet and roast approximately 1 hour or until garlic is soft. Remove from oven and let cool. When garlic is cool, squeeze the roasted head firmly to remove all pods, discarding peelings. Transfer garlic to a small bowl. Using the back of a fork, mash roasted garlic and set aside. In a medium saucepot, bring 2–3 inches lightly salted water to a boil over medium-high heat. Add parsnips and cook 25–30 minutes or until very tender. Drain well, reserving ½ cup of cooking liquid. Return parsnips to saucepot. Add heavy whipping cream, butter, nutmeg, chives and roasted garlic. Using an electric mixer, beat until smooth, adding reserved cooking liquid during processing if mixture is too thick. Season to taste with salt, pepper and granulated garlic. Serve hot.