Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          garlic -- left whole
   1      cup           whole milk
   2      pounds        russet potatoes -- scrubbed
                        salt
   4      tablespoons   butter -- softened
                        ground black pepper

Preparation:

Preheat oven to 350F. Remove outer papery skin from the garlic. Cut off about 1/2" from the tip of head so that most of the clove interiors are exposed. Place garlic head, cut side down, in a small saucepan. Add the milk to the saucepan and bring to a simmer. Cover and simmer until garlic softens slightly, about 10 minutes. Drain garlic, reserving milk. If necessary, add more milk to bring it back up to 1 cup. Wrap garlic in foil and bake until very soft, about 1 hour. Squeeze garlic puree from the head and set aside. Place potatoes (unpeeled) in a large saucepan with cold water to cover. Bring to a boil over high heat, then simmer, covered, until potatoes are just tender when pricked with a thin-bladed knife, about 20 minutes. Drain the potatoes. Make sure the reserved milk is hot. Peel the potatoes and press through a potato ricer into a warm, dry saucepan. Add salt to taste (this is important; make sure you add enough salt). Add the hot milk. Beat with a wire whisk until fluffy. Add butter. Continue to beat until the butter is melted. Season with lots of pepper.