Remove papery outside covering of the head of garlic (but do not separate the individual cloves). Rub a little canola or olive oil over the head of garlic and place in garlic cooker or wrap in heavy-duty aluminum foil. Bake for about 1 hour and cool for about 15 minutes. Squeezed cooked garlic out of each clove and reserve.

Peel potatoes and place in saucepan covered with water. Cook until tender. Drain.

Combine milk and butter buds. Heat for 1 minute on high in microwave or until hot. Add to potatoes with other seasonings. Beat with electric mixer until smooth and fluffy. Add garlic pulp and stir well.