1 large head garlic
1/2 tbs olive oil
2 thinly sliced garlic cloves
6 tbs milk
1 sprig fresh thyme
2 chopped spring onions
3 tbs unsalted butter
1 kg potatoes
1 small stalk celery
salt and pepper
Preheat oven to 160C or 325F.
Cut the top third off one large bulb of garlic and place in a baking dish. Add enough water to come a third of the way up the side of the bulb. Drizzle 1/2 tbs of olive oil over the garlic and put a sprig of fresh thyme on the top. Cover the dish with foil. Bake about 1 hour or until garlic is soft and tender.
When cool enough to handle, squeeze the garlic out of each of the cloves into a small bowl and set aside.
Put the potatoes in a large pot and add enough water to cover. Add salt, extra sliced garlic, spring onions, celery and the bay leaf. Bring water to a boil over high heat and cook the potatoes until tender, about 20 minutes.
Drain the potatoes very well and remove the large pieces of vegetables and herbs.
Put milk and butter in a small pan and heat over low heat until warm. Mash the potato well. Pour the warmed milk over the potatoes and whip with a whisk. Stir in roasted garlic and whip another 30 seconds until fluffy.
Salt and pepper potatoes to taste and serve immediately.