When I was in Korea, this restaurant had cooked the garlic clove in this way that it didn't have the flavor, and the texture was almost like that of a potato.

Any idea how to cook garlic this way? Like, seriously, the flavor was practically non-existent, and the texture was perfect...potato-esque, but not as mushy. Ideas?

Sure it was garlic?

Maybe roast a few in the oven on high for a few hours with olive oil and s+p...

I think thats what your trying to explain to me

If I'm not mistaken, Koreans absolutely love garlic. It stands to reason they have created a variety that has a less-pronounced flavour.

No it doesn't.

That's like saying "I love beer but only when it's watered down."

*ObZ

yah.
its basically garlic that has been boiled or simmiered so much
that the flavor has gone into the broth/stew,
and the texture is mushy.

Well, I could eat garlic for breakfast, lunch & dinner, but I sometimes wish for a less potent/pungent 'afterkick'.

They serve this shit where I work. What we do is take a huge-ass sheet pan, fill it with fresh garlic, cover it in oil, throw in rosemary/bay leaves, then cover it with aluminum foil and leave it in the oven. Honestly, I can't tell you how long it stays in there because we don't use timers. It takes a while though, especially since we're doing large batches, and it starts to bubble and shit when it's done. We also don't have a thermometer on the oven so I'm guessing it's around 300 degrees. I work in a fucking stone-age kitchen Not a damn thing is pre-made or pre-cut. Everything from scratch.

Oh yeah, I work in an Italian restaurant but I think the idea is the same.