2 lb Russet / Yukon Gold potatoes
8 Garlic cloves,unpeeled,large
1 1/2 tsp Salt
Pepper,freshly ground
1/4 cup Olive oil,extra-virgin
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1. Cover the potatoes and garlic cloves with cold salted water. Bring to a boil, partially covered, and cook for 30 minutes, or until tender.
2. Drain the potatoes and garlic. Boil the potato water and reduce to 1 cup.
3. Peel the potatoes and the garlic. Mash them in the cooking pot with a potato masher, a ricer - or (push) through a strainer back into the pot. Turn on the heat and whisk in enough potato water to bring the potatoes to a thick, creamy consistency. Season with salt and freshly ground pepper.
4. Heat the olive oil. At the table, pour 1 tablespoon of hot oil on each portion.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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