2 bulbs garlic, cut to expose cloves
Olive oil spray
6 large Yukon gold or 5 medium russet potatoes, peeled and cubed
1 cup milk or half-and-half
4 tablespoons butter
Serves: 4 to 6
Heat oven to 400°F.
Place garlic on foil, spray with oil and season with salt. Form a pouch and roast 45 to 60 minutes until very tender and deep golden. Cool the garlic, then squish from the skin. Paste the garlic.
Place potatoes in pot and cover with water by a couple inches. Season with salt, cook to tender, then drain and return to hot pot to evaporate the last of the water.
Heat milk and butter in small pot.
Transfer the potatoes to a food mill and mill back into hot pot. Stir in the garlic, hot milk and butter and season with salt and white pepper to taste.
Keep warm, covered, in a low-simmer water bath in a larger skillet (a bain marie).