Thomas Keller's puree of garlic potatoes

Put the peeled garlic cloves in a small saucepan and add enough canola oil to cover them by about an inch.

Set the saucepan on a diffuser over extra medium low so the garlic cooks gently with very small bubbles, stirring every five minutes.

After 40 minutes test with the tip of a knife, remove from the heat and let the garlic cool in the oil.

Cover the potatoes with about two inches of cold water for even cooking and add the sugar.

Bring to a simmer and maintain a gentle simmer until tender enough to puree; the book says 20 minutes, it took around an hour.

Let them cool and steam a little, then peel while still hot.

Heat the heavy cream in a saucepan and keep it warm.

Pass a quarter of the potatoes through the food mill, then add two tablespoons of butter and a quarter of the garlic confit.

Repeat in quarters, two tablespoons of butter and a little more confit each time, until it is all pureed.

Heat the potatoes back up on the stove and whip in the hot cream.

Season to taste, sprinkle the minced chives on top and finish with a spoonful of butter.