When boiling the potatoes, put a whole blanched head of garlic to cook with them. Before you make the mash, run the garlic under cold water, peel as many cloves as you think you need, and purée with the potatoes. Incidentally, boiled garlic cloves are easy to peel; you simply squeeze the pulpy flesh out of the skins. Blanch the garlic first by boiling in copious water for 10 minutes. Discard the water.
© 1996 Alastair Little. All rights reserved.