Recipe - Garlic Mashed Potatoes With Olive Oil

2 pound Russet / Yukon Gold potatoes
8 Garlic cloves,unpeeled,large
1 One half teaspoon Salt
Pepper,freshly ground
One fourth cup Olive oil,extravirgin

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/tn94q3.zip