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Garlic Mashed Potatoes With Olive Oil

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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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