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1 head of garlic, about 21 – 25 cloves of garlic, peeled and minced into small slivers
3 russet potatoes, peeled and cut into small chunks
1/4 teaspoon dried chili peppers
2 tablespoons olive oil
3 cups of water
kosher salt to taste
1/2 handful of italian parsley, washed, dried and minced
sprinkle of piment d’espelette as garnish
Heat olive oil in a large dutch oven or large saucepan, over low heat. Add half of the minced garlic, stir and cook until fragrant, about 3 – 5 minutes. Do not let the garlic brown or it will be bitter. Add the potatoes, stir. Add the chili pepper, stir. Add the water and the rest of the garlic, stir and bring to a low boil. Lower the heat to a very soft simmer and cover. Let cook until the potatoes are falling apart, about 40 minutes. Gently mash with a potato masher or in a food processor. Season to taste with salt. Stir in the parsley. Gently reheat for about 5 minutes. Serve with a sprinkle of piment d’espelette. Serve. Eat.
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