Place the garlic in a small saucepan and cover with cold water. Bring to a boil and cook for 4 minutes. Repeat the process a total of three times. Drain and force the garlic through a fine sieve. Set aside and keep warm.
Preheat oven to 130°C.
Cook the potatoes in salted, boiling water until tender. Drain well and dry the potatoes in the oven for 3 or 4 minutes. Puree the potatoes with a potato ricer. Mix in the milk, butter, and garlic puree. Season with salt and pepper. Serve immediately.