• 2 kilo (4.4 lb) potatoes, peeled and cut in quarters
  • 240ml (1 cup) olive oil
  • 6 cloves garlic, minced (do not use frozen)
  • Juice of ½ a lemon
  • Salt and Pepper to taste

Place potatoes in a large saucepan with water to cover by 1 inch. Bring to boil over high heat; reduce heat to medium and cook 40 to 45 minutes, until potatoes are soft.

Meanwhile, in a small saucepan place the olive oil and minced garlic and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden about 3 minutes, keep an eye on the garlic as it will keep on cooking even once off the heat and you don’t want it to go too far.

Drain cooked potatoes and mash using a ricer or a potato masher.

Add salt, pepper, lemon juice, and the cooked garlic and olive oil to the mashed potatoes check for seasoning, serve or use for shepherds pie.