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Garlic Mashed Potatoes

Many garlic mashed potatoes seem too subtle in flavor. This recipe, from a new cookbook by the Buca di Beppo restaurant chain, "Into the Sauce: From Our Cucina to Your Kitchen," is pungent and for garlic lovers only.

• 2 pounds red-skinned potatoes, with skins on
  
• 1/4 cup finely chopped garlic (yes, cup)
  
• 1 teaspoon dried oregano
  
• 1 teaspoon salt
  
• 1 cup grated Pecorino Roman cheese
  
• 1/2 cup butter, semisoft and cut into pieces

Wash the potatoes and place in a large pot. Cover with cold water and bring to a boil. Reduce heat to low and cook until the potatoes are tender. Drain potatoes and transfer to large bowl of electric mixer. Add rest of ingredients and mix, using a metal whisk attachment, until all of the ingredients are incorporated.

Sunday, January 14, 2001