- 1 pound russet or baking potatoes
- 2 whole cloves peeled garlic
- 1/4 cup chicken broth
- 1 to 2 tablespoons green olivada
- Salt and freshly ground black pepper
Peel and cut potatoes into large chunks. Boil the potatoes with garlic for 20 minutes or until tender. Drain, return the potatoes to the saucepan and mash with a ricer or masher with broth and olivada to taste; season well to taste with salt and pepper.