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1 1/4 pounds all-purpose potatoes, such as Yukon gold
Salt
1/4 cup olive oil
1 clove large garlic, finely chopped
1 tablespoon chopped fresh flat-leaf parsley
Freshly ground black pepper
1. Scrub the potatoes with a brush under cold running water. Peel the potatoes and cut them into quarters. Place the potatoes in a medium saucepan with cold water to cover and salt to taste. Cover and bring to a simmer. Cook 15 minutes or until the potatoes are tender when pierced with a knife. Drain the potatoes, reserving some of the water.
2. Dry the pan in which the potatoes were cooked. Add 2 tablespoons of the oil and the garlic and cook over medium heat until the garlic is just fragrant, about 1 minute. Add the potatoes and parsley to the pan. Mash the potatoes with a masher or a fork, stirring them well to blend them with the garlic and parsley. Add the remaining oil, and salt and pepper to taste. Add a little of the cooking water if needed. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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