¼ cup extra-virgin olive oil
4 large cloves garlic, peeled and minced
3 large Yukon gold potatoes
salt and pepper
Place olive oil in a small sauté pan on medium-low heat. Add garlic, cook several minutes or until soft. Remove pan from heat and set aside. Peel potatoes, cut into 1 ½” chunks. Place potatoes in saucepan and cover with cold water. Add 2 ½ tsp salt. Bring to a simmer over medium heat. Cook until fork tender. Drain, reserving 1/3 cup cooking water. Put potatoes and water into bowl. Using a whisk, mash potatoes until smooth. Whisk in garlic and olive oil. Season to taste.