准备

• 把土豆切成1-1/2-inch块并把them in a large saucepan. Add 1 Tbs. salt, the bay leaf, garlic, and enough water to cover the potatoes by 1 inch. Bring to a boil over high heat. When the water begins to boil, lower the heat to a simmer and cook until the potatoes are completely tender when pierced with a fork, 15 to 18 minutes.
• 将土豆和大蒜排在漏勺中。丢弃月桂叶。用中火将土豆和大蒜返回到锅中，偶尔搅拌，直到它们不再蒸（蒸得很蒸），然后将土豆变干，大约3分钟。用马铃薯泥捣碎（土豆泥应该有些粗）。
• 将牛奶在小锅中或高高的微波炉中加热1分钟。加1茶匙。盐至牛奶，搅拌以溶解，然后用铲子将牛奶慢慢搅拌到马铃薯混合物中。搅拌欧芹和橄榄油。在需要时用几片胡椒粉和更多的盐调味。
• If you’re not serving the potatoes immediately, keep them warm in a metal bowl covered with a saucepan lid. Put the bowl over a saucepan filled with an inch of simmering water and set over low heat.