Remove the peel from the garlic cloves, saute in the butter over low heat, sprinkle with the flour, extinguish with the milk, simmer on low heat for 2 min. stirring constantly, then season.
Remove from heat, pass through a sieve and keep warm.
Make the potatoes, whip until creamy, mix with the egg whisked with the milk, season with salt.
Stir in the garlic sauce.
Our tip: Use your favorite red wine for cooking!
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