Puree de Pommes de Terre a l’Huile d’Olive

• 3 large potatoes
• 150 ml (¼ pint) extra-virgin olive oil

Boil the potatoes in salted water until cooked. Meanwhile gently heat all but 2 tablespoons of the oil together with the thyme, milk and half of the garlic. When the liquid is hot, remove from the heat. Cool and strain. Fry the shallots and remaining garlic in the rest of the olive oil until soft. D