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1
The night before, cube the potatoes, and put them in a large saucepan with salted cold water and place in the refrigerator overnight.
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2
Roast the garlic: Preheat the oven to 350 degrees F, peel the outermost layers of skin off the heads of garlic; cut off the top 1/3 of the heads to open the cloves and heat olive oil in a large oven-safe saute pan over medium heat; Add garlic, and saute for about 10 minutes; Season with salt and pepper and transfer pan to the oven to roast for 15 minutes; Remove from heat and let cool.
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3
For the garlic paste: Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan; Puree until smooth; you should have a paste-like consistency.
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4
For the potatoes: The next day, add some more salt and then bring to a boil over high heat.
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5
Cook until tender, about 10 minutes.
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6
Drain well, place potato cubes in a food mill, and grind to remove skins.
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7
Alternatively, smash the potatoes with a large fork or potato masher.
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8
Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.
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9
Add the garlic paste and cook quickly.
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10
Add the cream, season, to taste, with salt and pepper, and bring to a boil.
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11
Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk.
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12
Add the remaining butter by tablespoons, until taste suits you, stirring after each addition.
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13
Season with salt and pepper, to taste, and serve.
