∙ 2 to 3 pounds baking potatoes (peeled or not)
∙ Sea Salt to taste French sel Gris or Fleur del Sel
∙ 3 garlic cloves, peeled
∙ 1/3 cup Freshly Cut Garlic EVOO or more to taste, warmed slightly*
∙ Freshly ground black pepper to taste
Cut potatoes in half and boil with garlic cloves and salt until tender.
Drain and put into a warm bowl.
Using a hand potato masher, mash them coarsely while adding the olive oil a little at a time.
Add black pepper and more salt if needed
∙ We sometimes use one half Garlic EVOO and 1/2 Natural Butter EVOO
or Roasted Garlic EVOO