Step 1

Heat oven to 400°F

Step 2

Place garlic on foil,  spray with oil and season with salt

Step 3

Form a pouch and roast 45 to 60 minutes until very tender and deep golden

Step 4

Cool the garlic, then squish from the skin

Step 5

Paste the garlic

Step 6

Listicle: Rachael Ray 6-Quart Covered Stockpot Place potatoes in pot and cover with water by a couple inches

Step 7

Season with salt, cook to tender, then drain and return to hot pot to evaporate the last of the water

Step 8

Heat milk and butter in small pot

Step 9

Transfer the potatoes to a food mill and mill back into hot pot

Step 10

Stir in the garlic, hot milk and butter and season with salt and white pepper to taste

Step 11

Keep warm, covered, in a low-simmer water bath in a larger skillet (a bain marie)