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1
Preheat the oven to 350 degrees F.
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2
Place the unpeeled garlic cloves in a small ovenproof container and cover with the olive oil.
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3
Cover with a lid or aluminum foil.
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4
Place in the oven and roast for 20 minutes, or until the cloves are tender when tested with the tip of a knife.
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5
Remove the garlic cloves and place on a plate to cool.
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6
Strain the olive oil and reserve for later use.
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7
Squeeze the roasted garlic out of the skins when cool enough to handle.
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8
Puree the garlic by chopping and smashing it with the blade and side of a knife, or with a mortar and pestle.
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9
Meanwhile, peel the potatoes and cut them into 2-inch pieces.
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10
(There will be about 8 cups potatoes.)
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11
Place them in a large saucepan.
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12
Add enough water to cover the potates by 1-inch.
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13
Sprinkle with 1 teaspoon salt, place the pan over high heat, and bring to a boil.
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14
Reduce the heat, cover the saucepan with lid placed slightly ajar, and simmer the potatoes for 20 to 30 minutes, or until tender when pierced with the tip of a knife.
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15
Combine the milk and goat cheese in small saucepan and heat to a simmer, stirring until there are no lumps.
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16
When the potates are cooked, drain them, return them to the pan, and place in the still-warm oven, uncovered to dry out for 10 minutes.
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17
Remove the potatotes from the oven and pass them, along with the garlic, through a potato ricer or a food mill fitted with the fine disk.
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18
Alternatively, the potatoes can be whipped using an electric mixer.
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19
Add the reserved garlic oil and the goat cheese-milk mixture and whip the potatoes with a mixer or by hand, adding additional milk if too dry.
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20
Reheat, covered, over very low heat if necessary.
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21
Serve hot.
