We eat these potatoes quite a bit, but I have yet to take a picture. During the winter it’s dark here when we eat dinner and the food photos don’t turn out well at all. Tonight the time changes, so we’re headed into evenings with more light! Now about the recipe – the fresh garlic mellows and tastes sweet when boiled with the potatoes. This is a dairy-free recipe where the simplicity of the potatoes shines through. Choose a thin-skinned gold-fleshed potato for the best results. I would imagine that a red-skin or new potato would work just as well. I typically don’t use russets or Idaho potatoes for this recipe.
6 large cloves garlic, peeled
1/3 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Use a measuring cup to dip out and set aside about 3/4 cup of the cooking liquid. Drain the remaining liquid off the potatoes. Add the olive oil, salt, pepper, and reserved cooking liquid to the cooked potatoes Using a hand-held potato masher or large fork, mash the potatoes to the desired consistency. Taste and season with more salt and pepper if desired.