Mashed Potatoes with Olive Oil

Peel the potatoes, cut them into quarters and boil them in salted water for 20 minutes until tender.

In the meantime, bubble the lobe leaf and the garlic clove in the whipped cream, remove from the plate and pull.

Mash the soft potatoes, stirring in the whipped cream a little at a time. Warm the olive oil a little and stir into the puree.

Serve with baguette and a green leaf salad.

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