1 kg potatoes, quartered 2 lb
125 ml hot milk 1/2 cup
50 ml extra-virgin olive oil 1/4 cup
6 garlic cloves, very thinly sliced
10 ml lemon zest, grated 2 tsp
125 ml parsley, chopped 1/2 cup
3 ml salt 3/4 tsp
1 ml pepper 1/4 tsp
Cook potatoes until tender. Drain, reserving 1/4 cup (50 ml) cooking water.
Return hot potatoes to pan and mash with a potato masher. Add milk and mash until fluffy, adding reserved cooking water as necessary.
In a small skillet; heat oil over medium-low heat. Add garlic and cook, stirring occasionally, until golden, about 2 minutes. Remove the skillet from heat and stir in lemon zest. Pour garlic mixture into potatoes. Add parsley, salt, pepper and mash over low heat until hot.
Serves 4