The most time-consuming part of this recipe is roasting the garlic, which you’ll need to do first. Note that the roasting method below yields not only roasted-garlic paste, but about 3 cups of roasted-garlic oil, which is great to have on hand for salads and many other dishes.
4 lb. large Yukon Gold or russet potatoes, peeled and cut into 2- inch pieces pinch of salt
1 1/2 c. milk
5 T. unsalted butter
1/3 c. Roasted Garlic Paste
1 tsp. salt, or to taste
1/2 tsp. black pepper
Place potatoes in a large saucepan, and cover with water. Add a pinch of salt, and simmer, covered, until potatoes are tender, about 15 minutes. Shortly before potatoes are done, place milk in a small saucepan, bring it to a simmer over moderate heat, and set aside. Drain potatoes well. Add hot milk, butter, roasted garlic, salt, and pepper, and mash with a potato masher or electric mixer just until smooth. Yield: 6 to 8 servings. Roasted-Garlic Paste 1 1/2 tsp. black peppercorns 3 large heads garlic, unpeeled and cut in half horizontally 3 c. pure olive oil 4 sprigs thyme Place garlic heads cut side down in a casserole, and pour olive oil over them. Add thyme and peppercorns. Cover with a lid or aluminum foil, and bake at 300° F. for 45 minutes to 1 hour, or until garlic is soft enough to mash. Remove garlic from oil, and set aside. Strain oil into a bowl, and let cool. Pour oil into an airtight container, and refrigerate; it will keep up to two weeks. Squeeze each clove of roasted garlic out of its papery husk into a small bowl, and mash with a fork. Refrigerate roasted garlic in an airtight container until ready to use; it will keep for several days. Yield: 1/3 cup to 1/2 cup garlic paste.
From the January 1970 issue.