Preparation:
Cover the potatoes and garlic cloves with cold salted water. Bring to a boil, partially cover, and cook for 30 minutes, or until tender.
Drain the potatoes and garlic. Boil the potato water and reduce to 1 cup.
Peel the potatoes and the garlic. Mash them in the cooking pot with a potato masher, a ricer, or 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.
Heat the olive oil. At the table, pour 1 T of hot oil on each portion. |
