Greek mashed potatoes

Ingredients for 4 servings:

• 1 kg potatoes
• 2 cup(s) water (cooking water)
• 3 cloves garlic (to taste)
• ¾ cup(s) olive oil (very good), coffee cup (maybe more)
• Salt and pepper, from the mill
• 1 tbsp white wine vinegar, (more if needed)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

long live garlic

Peel the potatoes, boil them, and drain them (reserve 2 cups of the cooking water). Return the pot to the still-warm stovetop and press the potatoes through a ricer. Pour in half a cup of olive oil, 1 tablespoon of vinegar, and the 2 cups of cooking water, and mix well. Press the garlic (2 to 4 cloves, to taste) through a ricer and stir in. Season with salt and pepper and mix well. If necessary, adjust the consistency with more olive oil and vinegar. Too much olive oil makes the consistency “slimy.” Now it gets difficult for me. The mashed potatoes should have about the same consistency as regular mashed potatoes. The olive oil makes them a bit heavier, however. The vinegar should be noticeable, but not overpowering. The garlic will fully penetrate. This goes well with briefly roasted pork or lamb.