2 lbs or 3 large potatoes, scrubbed, peeled and diced large
6 cups water
1 teaspoon salt
4 cloves garlic, ends snipped and peeled
1/4 cup extra virgin olive oil
1/2 cup evaporated milk
1/3 cup grated Romano (or Parmesan) cheese
1 teaspoon fresh cracked black pepper
2 tablespoons chopped chives
In a medium size saucepan, put diced potatoes, peeled garlic cloves and water and bring to a boil. Once the water boils, add the salt and cook potatoes until tender.
Drain the water from the saucepan of cooked potatoes and garlic. While still piping hot, mash the potatoes and garlic, either leave some bits unmashed or mash until smooth.
Add the extra virgin olive oil and evaporated milk and continue to mash.
Mix in the grated Romano Cheese and season with pepper and salt.
Fold in the chopped chives. And serve hot or warm, with or without gravy. Serves 3-4.
Recipe found here.