Step 1

Preheat oven to 350°F

Step 2

Peel each garlic clove off the head and remove the dried skin down to the last layer

Step 3

Spread out in a single layer on a baking sheet

Step 4

Roast for 15 minutes until garlic is golden brown and tender

Step 5

Set aside. Peel the potatoes and cube into 2-inch pieces

Step 6

Fill a large pot with cold water and add potatoes and bay leaves

Step 7

Bring the water to a boil and continue to simmer until potatoes are just fork tender, but not falling apart. Completely drain the potatoes and place it back on the heat

Step 8

Keep the burner on the lowest setting until the potatoes have completely dried out

Step 9

The dryer the potatoes, the more liquid they will reabsorb

Step 10

Remove the bay leaves at this time. One at a time, discard the outer layer of each garlic clove and add it to the pot of potatoes

Step 11

Using a ricer or potato masher, mash potatoes with garlic until smooth. In a small sauce pan melt butter into the milk until both are hot

Step 12

Using cold dairy will compromise the texture of the potatoes

Step 13

Add the milk and butter to the potatoes stirring quickly with a large spoon until fully absorbed

Step 14

Salt and pepper to taste.