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Bake the potatoes at 180c for 50-60 mins or until tender
Meanwhile confit the garlic in the butter on a low heat, when totally soft and a little browned mash the garlic up. The butter needs to be cooled completely
Pass through the potatoes through a sieve or ricer (save the skins for something else)
While the potato is still hot work through the butter in stages then add the milk
Season to taste with salt and pepper, add the egg yolk and chives
Add to an oven proof dish smooth over the top, create some groove with a fork and top with cheese
Bake at 200c for 20 mins