Instructions: Preheat the oven to 190 degrees C/375 degrees F/gas mark 5.

Pull the garlic cloves apart but dont bother to peel them.

Put them into a small ovenproof metal dish with a tablespoon or so of olive oil cover with a lid of some sort (it need not fit tightly) and bake in the oven until soft about 40 minutes.

Remove and set aside.

Peel the potatoes and cut them into large pieces.

Put them in a large pot cover with water and bring them to the boil.

Add salt to the water and simmer till the potatoes are tender about 20 minutes.

Drain.

Squeeze the soft beige flesh from each garlic clove pinching it between your thumb and fingers is the best way.

With a masher mash the potatoes together with the roasted garlic and butter.

Beat in the hot cream or milk with a wooden spoon or hand whisk and season with salt and black pepper.

The mash should be highly seasoned buttery and fluffy.

Serve hot.

Mashed potatoes provided they are rich in butter and milk or cream can be kept warm in a basin over a pan of simmering water.

Slap on a big wedge of butter and cover with foil before heating.

Serves 4

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