6 cups (1.5 litres) russet potatoes, peeled and cubed

8 cloves garlic, peeled and crushed slightly

1/2 cup (125 ml) butter, cubed

1/3 cup (75 ml) milk, approximately

Salt and pepper

In a large pot of salted boiling water, cook the potatoes with the garlic until the potatoes are tender. Drain.

With a potato masher, crush the potatoes and garlic with the butter. With an electric mixer, purée the potatoes with the milk until smooth. Season with salt and pepper. Set aside.

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

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