| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Russet / Yukon Gold potatoes |
| 8 |
|
Garlic cloves,unpeeled,large |
| 1 1/2 |
ts |
Salt |
|
|
Pepper,freshly ground |
| 1/4 |
c |
Olive oil,extra-virgin |
|
1 |
cup. |
INSTRUCTIONS
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
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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