POTATOES, TUSCAN MASHED

INGREDIENTS
1 pound potatoes (new red bliss C, or yellow Yukon gold, same size)
1 tablespoon sea salt
As needed water to cover potatoes plus 1″
2-3 cloves garlic, cleaned, sprout-out!
3 tablespoons Italian parsley, chopped, optional
1/4 cup EVOO
METHOD
Wash potatoes, using soft abrasive brush or  cloth. Carefully remove any sand or dirt spots from the skin. Combine potatoes, salt and enough water to cover potatoes, plus one inch in medium pot with lid. Bring to simmer with the lid on and cook for 12-20 minutes or until potatoes are tender.  Remove from the heat, drain, leaving a small amount of water. While hot, add the garlic and smash both garlic with the potatoes to incorporate, using potato masher. Toss in parsley and EVOO. Taste and adjust salt as needed.