| 1 | Peel the potatoes and place them in a large pan to boil with enough water to cover them by several inches. |
| 2 | Leave potatoes fairly large and cook until tender, partially covered. |
| 3 | Drain the potatoes and return them to the pan. |
| 4 | Place pot over the low heat again and shake until all water has evaporated. |
| 5 | While the potatoes boil, peel the garlic & halve the cloves lengthwise. |
| 6 | If there is a green sprout in the center of a clove, lift it out. |
| 7 | Place the garlic, milk and cream in a small saucepan. |
| 8 | Bring it to a simmer, cover, and reduce the heat to the lowest possible setting. |
| 9 | Simmer 20 minutes. |
| 10 | Remove the garlic with a slotted spoon; put the potatoes and garlic together through a food mill or ricer set over a mixer bowl. |
| 11 | Using a whisk attachment on an electric mixer, whip the potato and garlic mixture at medium speed, adding the butter a tbsp. at a time as you whip. |
| 12 | When the butter has melted, turn the mixer to low, add a little of the hot milk/cream mixture. |
| 13 | Raise the speed to medium until the liquid is incorporated. |
| 14 | Repeat with remaining liquid, adding it on low speed, then raising the speed to whip it in. depending on the dryness of the potatoes, you may or may not need all the liquid. |
| 15 | The potatoes should be very, very creamy and remember, they will thicken slightly when you stop beating them. |
| 16 | Season with salt & pepper. |
| 17 | these should be made at the last minute as they will thicken up when they set a little while |
