adapted from Miz Helen's Country Cottage
2 lbs (8 medium) red skin potatoes, washed (peeled or unpeeled, cook's choice)
1/4 cup minced garlic
1 tsp oregano
1 tsp salt
Fresh ground pepper
1 cup grated Romano Cheese
1/2 cup butter
Milk
2 Tbsp chopped parsley
Place the washed potatoes in a large pot, cover with cold water and some salt. Cook the potatoes over medium heat until they come to a full boil. Reduce heat to low, cover and continue cooking until the potatoes are very soft. Drain the potatoes.
While the potatoes are cooking, mince the garlic.
Transfer the potatoes to a large mixing bowl or use the pan the potatoes were cooked in. Use a potato masher to initially crush the potatoes. Add the garlic, oregano, salt, a couple twists of fresh ground pepper, cheese, butter and about 1/4 cup milk. With a potato masher or with a hand mixer, mash and mix in all of the ingredients. Add additional milk to get the potatoes to the desired consistency.
Garnish with chopped parsley.
Notes: I would reduce the amount of garlic and increase the amount of milk when making these a second time. That amount of garlic was over-powering to us.