Roasted garlic mashed potatoes

Slice the tips off every clove of a whole head of garlic, coat in oil, wrap in foil and slow roast in the oven with the beef for as long as the beef takes.

Peel the mealy baking potatoes, leave the waxy red ones unpeeled, and cut into big chunks.

Cover with water in a big pot, bring to a boil and cook until a fork pierces them very easily, about 20 minutes; drain through the pot lid.

Add the butter, a splash of milk, a big pinch of salt and plenty of pepper; cover off the heat while the butter melts.

Mash or whip, taste and add salt; squeeze in the roasted garlic; loosen with more milk, remembering it stiffens as it cools.

Hold covered over a low burner until serving.