1. Wash and dry the potatoes, prick them with a fork and bake them in the center of the preheated oven for about 1 and 1/2 hours or until they are tender

2. Put the galic in a small pan and cover it with water

3. Let the garlic boil for 2minutes then drain and peel them

4. Melt 2 oz of butter in a heavy-based saucepan and add the garlic

5. Cover the pan and cook the garlic gently for about 10minutes or until tender

6. Remove the garlic

7. Stir the flour in the pan and cook over low heat for 2minutes

8. Gradually blend in the boiling milk, stirring constantly until the sauce is smooth and thick

9. Add the salt, pepper and the garlic

10. Boil the mixture for 2minutes

11. Liquidize the sauce or rub it through a sieve and return it to the pan and set it aside

12. Scoop the flesh from the baked potatoes

13. Rub the potato flesh through a sieve

14. Beat the remaining butter, a little at a time in the potatoes

15. Season to taste with salt and pepper

16. Stir the cream into the garlic puree then beat the mixture into the potatoes

17. Stir in the parsley

18. Heat the mashed potatoes if necessary, pile it back onto the potato skins and serve immediately

List of ingredients required:

Black pepper
3 lb potatoes
1 oz plain flour
1 level tablespoon salt
4 oz unsalted butter
20 cloves garlic
1/2 pint milk
3 tablespoons double cream
3 tablespoons finely chopped parsley

The oven should be preheated at a temperature of 400F (200C)