Potato Cake with Garlic and Olive Oil

Mashed potatoes with a flair.

Serves 6.

2½ pounds red new potatoes, peeled, if desired, and quartered.
1 tablespoon olive oil
6 to 8 garlic cloves, finely chopped
1 to 1½ teaspoons kosher salt
¼ to ½ teaspoon black pepper
¼ cup unsalted butter, at room temperature

1. Preheat the oven to 450 degrees. Lightly oil an 8-inch-square baking dish.

2. Place the potatoes in a large stockpot and cover with cold water. Bring to a boil over high heat, lower the heat to medium and cook, uncovered, until the potatoes are tender, about 20 to 25 minutes.

3. While the potatoes are cooking, place the oil in a large skillet over low heat and, when it is hot, add the garlic. Cook until golden, about 5 to 10 minutes, being careful not to let it brown. Set aside.

4. Drain the potatoes and mash them with a fork until they are somewhat chunky. Add the garlic and oil mixture, salt, pepper, and butter. Place in the prepared pan and cook, uncovered, for 12 minutes. Cut into 6 to 9 squares and serve immediately.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)