Buca di Beppo: Into the Sauce! From Our Cucina to Your Kitchen (2002)
2 pounds small red-skinned potatoes, with skins on 1/4 cup minced garlic 1 teaspoon dried oregano 1 teaspoon salt 1 cup grated Romano cheese 1/2 cup butter, softened and cut into pieces
Wash potatoes and place in a large pot. Cover with water and bring to a boil over medium-high heat. Reduce heat to low and cook until the potatoes are tender. (About 15 minutes.) Drain potatoes and transfer to a large serving bowl.
Immediately add garlic, oregano, salt, cheese and butter. Blend thoroughly with the whip attachment of an electric mixer.
