Directions: 1. Place garlic in a souffle dish or ramekin. Drizzle with oil. Bake in 200 degrees C for 20 minutes, or until garlic is very soft; cool.Peel the garlic, discarding skins and reserving oil.
2. Peel and cut potatoes. Cook, covered in boiling salty water for 20 to 30 minutesor until tender. Drain. Transfer to a large mixing bowl. Beat with an electric mixer on a low speed.
3. Add sour cream, the 1/4 cup cheese, baked mashed garlic, reserved oil, and salt. Gradually beat in enough milk to make a mixture fluffy. Fold in basil. Spoon mixture into a greased casserole.
4. Cover and bake at 80 degrees C for 40 minutes. Stir, sprinkle with 3 tablespoons grated Parmesan and drizzle with butter or margarine. Continue baking, uncovered for 15-20 minutes longer, or until heated through.