1. Using chef's knife, trim 1/2 inch off top of garlic head. Remove any loose papery skin, leaving head unpeeled. Wrap loosely in foil. Roast in oven at 400¼ for about 45 minutes or until very soft when squeezed.

2. Meanwhile, in large saucepan, bring lightly salted water to boil over high heat. Using vegetable peeler, peel potatoes; cut potatoes into 2-inch chunks. Add to boiling water.

3. Reduce heat to medium-high; cover and boil for 15 to 20 minutes or until potatoes are tender enough to be easily pierced with fork but not mushy. Drain well in colander.

4. Return potatoes to saucepan; heat over low heat, shaking pan occasionally, for 2 minutes to dry potatoes completely. Turn off heat.

5. Squeeze garlic out of skins into potatoes; add butter. Using potato masker or ricer, mash potatoes until smooth and no lumps remain.

6. Add hot milk, salt and pepper; mash or stir until fluffy. Transfer to serving bowl.