BUCA DI BEPPO'S GARLIC MASHED POTATOES
- 2 pounds small red-skinned potatoes, with skin on
- 1/4 C finely chopped garlic (about 6 large cloves)
- 1 t dried oregano
- 1 t salt
- 1 C grated Pecorino Romano cheese
- 1/2 C butter, semisoft, cut into pieces
Wash potatoes and place in large pot. Cover with cold water and bring to boil. Reduce heat to low and cook until potatoes are tender, about 15 minutes, depending on size.
Drain potatoes (reserve some liquid) and transfer to large bowl. Add remaining ingredients and mix with mixer, using a metal whip attachment, until all ingredients are incorporated. If mixture is too dry, add some reserved potato water.