Garlic mashed potatoes

Quarter the potatoes and boil them in lightly salted water 10 to 15 minutes until tender enough to pierce easily with a knife.

Return them to the pan for a moment to dry out the excess moisture.

Pass the potatoes through a food mill.

Add a quarter cup of milk.

Peel the cloves from a large head of garlic and simmer them in a small saucepan with two tablespoons of butter on low heat for 15 minutes until tender, colouring no more than a creamy yellow.

Add half a cup of heavy cream, a little salt and some white pepper and simmer over low for five to ten minutes.

Puree the garlic cream and blend it into the potatoes, then more salt and a touch of white pepper.

If it cannot be served at once, beat in a minimum of milk.

Cover the potatoes loosely and stand the pan in another pan of hot but not simmering water to keep them warm until serving.