Creamy mash with garlic purée, sticky onions and toasted pine kernels

Preheat oven to 180 ºC. Place the garlic heads in an ovenproof dish, drizzle with olive oil and roast for 30 minutes. Allow to cool. Squeeze garlic from skins and reserve. While garlic is roasting, boil potatoes until soft, then mash with milk, half the butter and seasoning. Heat remaining butter in a pan. Add onions and sugar and cook slowly for 15 minutes, or until deep golden brown. Add balsamic vinegar and cook for a further 5 minutes. To serve, pile mashed potato on a platter, top with sticky onions, garlic purée and sprinkle with toasted pine kernels. Serve with roast meat or sausages.
Serves 6 as a side dish.