These creamy mashed potatoes have a wonderful aroma. Although two bulbs seems like a lot of garlic, the flavour is sweet and subtle when cooked in this way.

2 garlic bulbs, separated into cloves, unpeeled
115 g/4 oz / 1/2 cup unsalted butter
1.3 kg/3 lb baking potatoes
120-175 ml/4-6 fl oz / ? - ? cup milk
salt and white pepper
Serves 6-8
Bring a small saucepan of I water to the boil over high heat. Add the garlic cloves and boil for 2 minutes, then drain and peel.
In a heavy frying pan, melt half 2of the butter over a low heat. Add the blanched garlic cloves, then cover and cook gently for 20-25 minutes, until very tender and just golden, shaking the pan and stirring occasionally. Do not allow the garlic to scorch or brown.
Remove the pan from the heat and coot slightly. Spoon the garlic and any butter from the pan into a blender or food processor fitted with a metal blade and process until smooth. Tip into a small bowl, press clear film on to the surface to prevent a skin forming and set aside.
Peel and quarter the Potatoes, place in a large saucepan and add enough cold water to just cover them. Salt the water generously and bring to the boil over a high heat.
Cook the potatoes until tender, then drain and work through a food mill or press through a sieve back into the saucepan. Return the pan to a medium heat and, using a wooden spoon, stir the potatoes for 1-2 minutes to dry them out completely. Remove from the heat.
Warm the milk over a medium-high heat until bubbles form around the edge. Gradually beat the milk, remaining butter and reserved garlic pour into the potatoes, then season with salt, if needed, and white pepper.