In a small heavy based saucepan place garlic and cover completely with oil. Use a light olive or other light flavoured vegetable oil of choice.
Over a very low heat, cook your garlic until it is soft. It is very important that you do not let the oil bubble, you are cooking it at just before fry point. If the oil is too hot you will end up with deep fried garlic. The garlic shouldn't brown either. You will get a colour change, but no browning.
Drain and let your garlic cool.
Once cool mash with a heavy knife, mash with the flat side of the blade.