Preheat your oven to 180°C (356°F). Slice the tip off a bulb of garlic, drizzle olive oil over it, and wrap tightly in foil. Roast for 50-60 minutes until golden brown.

Peel and dice 1.3kg (2.8lb) of baking potatoes. Place in a pot of salted water, bring to a boil and cook until fork-tender, about 15-20 minutes.

Drain the potatoes and return to the pot. Mash with 75g of butter, 2 tablespoons of cream, and the roasted garlic paste. Season with salt and pepper and gradually stir in 4 egg yolks.

Line a baking tray with baking paper. Transfer the mixture to a piping bag and pipe swirly dome shapes onto the tray.

Drizzle melted butter over the potato mounds. Preheat your oven to 200°C (400°F) and bake for 15-20 minutes until golden brown and crispy.