Boil unpeeled potatoes covered in salted water until fork tender. This may be 25-30 minutes. Drain and allow to cool about 10 minutes.

While potatoes are cooking, melt butter in a small saucepan. Add the garlic and cook over very low heat, covered for about 15 minutes. Check to make sure the butter and garlic are not going dark brown. If they are reduce the heat and remove the pan from heat for a few moments. If they are not then allow them to simmer slowly until the butter smells nutty and cloves turn golden brown. This may take 15-20 minutes. Remove garlic cloves and set aside. Add the ½ cup of chopped sage to the butter and set aside.

When you can handle the potatoes (they should still be quite warm though), peel them and put them through a potato ricer with the reserved garlic. If you don't have a ricer then mash them as finely as you can. Stir in the butter/sage mixture, then the cheese. Stir in the egg yolks and season with salt and pepper to taste.

Preheat the oven to 375 degrees.

Butter your soufflé dishes and coat with fine bread crumbs.

Beat the egg whites to stiff peaks and fold into the potato mixture gently. Fold in ⅓ of the whites at a time.

Divide the mixture between 6 one cup ramekins or a 6 cup soufflé dish. Bake individual ramekins 50-55 minutes. If using a 6 cup dish bake for 60-65 minutes.

If using garnish, heat a ½ inch of oil in a small skillet. When shimmering fry the sage leaves in batches for 15-20 seconds until they are crisp. Remove with a slotted spoon and drain on a paper towel. Garnish the soufflé(s) and serve.