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1
Separate the garlic cloves.
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2
Drop into boiling water and boil 2 mins, drain and peel.
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3
Cook the garlic slowly with the butter in the covered saucepan for about 20 mins or until very tender but not browned.
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4
Blend flour and stir over low heat until it froths with the butter for about 2 mins without browning.
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5
Off heat, beat in the boiling milk and seasonings.
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6
Boil, stirring for 1 min.
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7
Rub the sauce through a sieve or puree in an electric blender.
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8
Simmer for 2 mins more.
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9
Peel and quarter the potatoes.
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10
Drop in boiling salted water to cover and boil until tender.
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11
Drain immediately and put through a potato ricer (I use a food processor).
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12
Place the hot puree in the saucepan and beat with the spatula or spoon for several minutes over moderate heat to evaporate moisture.
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13
As soon as the puree begins to form a film in the bottom of the pan, remove from heat and beat in the putter a tablespoon at a time.
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14
Beat in salt and pepper to taste.
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15
Shortly before serving beat the hot garlic sauce vigorously into the hot potatoes.
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16
Beat in the cream by spoonfuls but do not thin out the puree too much.
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17
Beat in parsley.
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18
Correct seasoning and turn into a hot serving dish.
