Sweet Potato Puree with Roasted Garlic

1 Head Garlic
2 lb Sweet Potato
2 lb Russet Potatoes
Salt And Pepper
2 c Milk
1/2 c Extra Virgin Olive Oil

First roast the garlic: Wrap the head in foil, put in a preheated 400 oven and bake for 30 to 40 minutes, or until completely soft. When cool, cut the top free from the head, separate the cloves, and set aside. Peel and quarter the potatoes. Put them in a pot with a steamer insert. Season with a tsp of salt and steam over medium to high heat until cooked, about 20 minutes. Drain, add the unpeeled roasted cloves of garlic and puree through a food mill. Return the puree to the pot and reheat over low heat. Scald the milk in a separate saucepan and add from 1 to 2 cups to the potatoes, depending on how dry they are. Then add the olive oil to taste and season with salt and pepper. Serve immediately or keep warm in a double boiler.

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