1 lb white or yellow waxy potatoes -cut into 1 inch pieces, thin skins ok to leave on.
3 tablespoons olive oil plus more for garnish
4 cloves garlic, whole, plus 1 clove finely minced (divided) ( or use 5–6 cloves roasted garlic!)
3/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon lemon zest ( reserving a pinch for garnish)
6 or 7 Tablespoons water ( hot potato water)
1 T fresh lemon juice
1 tsp fresh chopped Italian parsley
Blanch potatoes with 4 cloves garlic in boiling water, until fork-tender, about 15 minutes.
Strain, reserving 1/2 cup of the warm potato water.
Mash or put through a potato ricer. ( Do NOT puree in food processor)
Place in a bowl and using a fork stir in olive oil, one tablespoon at a time. Add 1 clove finely minced garlic, salt, pepper, lemon zest, lemon juice and hot water, one tablespoon at a time until desired consistency. To serve, create a circular ring or well with the back of a spoon, and drizzle olive oil in the well, sprinkle with parsley and more zest.