8 medium potatoes (peeled and quartered)
1 tbsp olive oil
3 tbsp butter
½ cup cream
5 garlic cloves (minced)
1 tbsp parsley (chopped)
Salt and pepper to taste
White grated cheese for garnish (optional)
In a medium pot, add potatoes and water enough to cover them. Add about ½ tbsp of salt to the water. Place pot over medium-high heat and bring to a boil. Reduce heat to low and simmer for about 15 to 20 minutes, or until potatoes are tender and very soft. Remove from heat and drain very well.
Once drained, run potatoes through a food mill to form a thick paste. In a saucepan, add the butter and olive oil and heat over medium. Add the minced garlic and sauté for about 1 minute.
Reduce heat to low and carefully and slowly, add the potato paste into the pan. Stir and mix with the garlic-butter mixture. Add the cream slowly and continue stirring until the mixture has a creamy and thick consistency. Remove from heat. Add salt and pepper to taste.
Serve and garnish with grated cheese on top if desired.