Serves: 4
Total Calories: 205

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.

VARIATION: Mashed Potatoes with Olives: Stir in 2 tablespoons chopped black or green olives just before serving.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 205
Calories from Fat: 120

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