Ingredients
1/4 cup olive oil
4 large cloves garlic, peeled and minced
3 medium Yukon gold potatoes
Salt
Preparation
Place the olive oil in a small saute pan set over medium-low heat. Add the garlic, and cook until garlic is soft, about 2 minutes. Remove pan from heat, and set aside.
Peel the potatoes, and cut into 1 1/2-inch chunks. Place chunks in a medium saucepan filled with cold water. Add 2 1/2 teaspoons salt. Bring to a simmer over medium heat. Cook until a knife inserted into a potato chunk comes out easily. Drain potatoes in a colander set over a heat-proof bowl, reserving 1/3 cup cooking water. Transfer potatoes and reserved water to a medium bowl.
Using a whisk, mash the potatoes and reserved cooking water until smooth. Whisk in the reserved olive oil and garlic. Season the mashed potatoes with salt, and serve.
