| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | lb | Russet / Yukon Gold potatoes |
| 8 | Garlic cloves, unpeeledlarge | |
| 1 1/2 | t | Salt |
| Pepper, freshly ground | ||
| 1/4 | c | Olive oil, extra-virgin |
INSTRUCTIONS
Cover the potatoes and garlic cloves with cold salted water. Bring to a boil, partially covered, 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 (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. 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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