1 whole head garlic

7 cups (1.75 litres) potatoes, peeled and chopped (about 8 potatoes, medium size)

1/2 cup (125 ml) olive oil

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Slice off the top of the head of garlic. Wrap in aluminum foil and bake for about 45 minutes. Let cool.

Place the potatoes in a large pot and cover with lightly salted cold water. Bring to a boil and cook until tender. Drain, keeping a little cooking water to the side. Put the potatoes back on the heat for a few seconds to allow the cooking water to evaporate completely.

Purée the potatoes into a coarse pulp using a masher. Press the bulb of garlic flesh out over the potatoes. Add the oil and beat with an electric mixer.

If necessary, add some of the reserved cooking water to get a smooth purée. Season with salt and pepper.

Perfect served with meat, poultry and fish.

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