My Family Christmas Menu Suggestions

Passing It On--Cooking with My Godson
Passing It On–Cooking with My Godson

Some say that the most important meal this season is the Christmas Eve fish dinner. I’m doing the Neapolitan-inspired Feast of Seven Fishes, La Festa dei Sette Pesci.

But you gotta eat after everyone is done opening all their presents Christmas day, right? When I’m back east with family for Christmas, we cook up a fantastic four-course dinner.

3 generations will cook together and our Italian-American dinner will include some dishes that my family has made since they first immigrated to America over a hundred years ago.

We gather around the table at about 2 in the afternoon. The leisurely meal will last until early evening.

Create your own Christmas feast. We’re still working on our final menu but here are some of the dishes that are on our list.

Antipasto (before the meal)

The antipasto is a preview of the meal to come. It’s the icebreaker as your guests settle in at the table. It starts the conversation and tantalizes your taste buds to let you know of the culinary delights to come.

It's easy to make a lovely antipasti platter!
It’s easy to make a lovely antipasti platter!

 

A platter with a selection of Italian salumi (cured meats) and cheeses is a must. Watch me put together a beautiful antipasti platter in this short video.

Neapolitan Christmas Salad with pickled vegetables, cauliflower florets and olives
Neapolitan Christmas Salad with pickled vegetables, cauliflower florets and olives

I may pair the platter with a traditional Neapolitan Christmas salad, insalata di rinforza.

 

 

If we don’t go the platter-salad route I know my family will want some artichokes to start the our Christmas meal.

Easy Crispy Baby Artichokes
Easy Crispy Baby Artichokes

 

These crispy baby artichokes are always a favorite.

Or make one Roman-style stuffed artichoke for each guest.

 

 

 

Primo  Piatto (First Course)

A fancy pasta is our usual choice. We’ll probably make a lasagna. Here are 2 to choose from.

Lasagna al forno con balsamella. Layers of homemade pasta, Bolognese meat sauce, grated parmigiano and fresh mozzarella, and bechamel.
Lasagna al forno con balsamella. Layers of homemade pasta, Bolognese meat sauce, grated parmigiano and fresh mozzarella, and bechamel.

 

The lasagna al forno is a bit more complicated but you can assemble it the day before and bake it Christmas day. It’s incredible and well worth the effort.

 

 

A ricotta & sausage lasagna you can eat in about an hour
A ricotta & sausage lasagna you can eat in about an hour

 

 

This lasagna is a quick version that you can get in the oven in less than 30 minutes.

 

 

 

Spinach and Ricotta Cannelloni
Baked crespelle (crepes) stuffed with spinach & ricotta in a light tomato sauce.

 

And I know there will be some votes for one of my Mom’s spinach & ricotta cannelloni in a simple tomato sauce.

 

 

 

Chicken and Escarole Soup with Veal Meatballs
Chicken and Escarole Soup with Veal Meatballs

 

 

For a lighter first course try my delicious “Italian Wedding Soup” with chicken, escarole & tiny veal meatballs. It’s a real crowd pleaser.

 

 

 

Secondo Piatto (Main Course)

Porchetta
Porhcetta–Herb Filled Pork Roast

My choice is my porchetta roast with onions caramelized with balsamic vinegar and rosemary roasted potatoes on the side.

This was the episode that started the “Porchetta War” with a bunch of Italians. If you have time, check out my video on how I beat the Italians at their own game.

If you want to combine these 2 versions of porchetta just ask you butcher for a skin-on pork belly and wrap that around the loin roast before you tie it up and roast it in the oven.

Roasted boneless chicken breast stuffed with spinach & prosciutto
Roasted boneless chicken breast stuffed with spinach & prosciutto

 

 

Or if we don’t do pork, my family hasn’t had my turkey breast stuffed with spinach and prosciutto with a quick pan gravy. Serve it with my garlic mashed potatoes for an easy second course.

 

 

 

 

Dolci (Dessert)

And to end the meal, maybe just some fruit and roasted chestnuts.

Or try these dolci (desserts) that you can make the day before for a bigger end to you meal.

Tiramisu, the Italian "pick-me-up" with mascarpone cream and ladyfingers soaked in espresso & Marsala with chocolate all over
Tiramisu, the Italian “pick-me-up” with mascarpone cream and ladyfingers soaked in espresso & Marsala with chocolate all over

 

Tiramisu is really not that hard to make. After you make the mascarpone filling and the espresso-rum dip for the ladyfingers it’s a snap to assemble.

 

 

 

Easy to make Panettone Bread Pudding
Easy to make Panettone Bread Pudding

 

This time of the year most Italian and Italian-American households have panettone in the house. This sweet bread studded with raisins and candied citrus makes a fantastic panettone bread pudding. It’s ready in no time and even better if you make it the day before.

 

 

Liquore di Fragole (Strawberry Liquore)
Liquore di Fragole (Strawberry Liqueur)

 

A Finishing Touch

Some espresso and maybe one of my homemade liqueurs and you can call it a wrap. Make my liquore di fragole (strawberry liqueur) with its beautiful Christmas hue or limoncello a few days in advance and you’re good to go.

A little Christmas gift for you at the end of the limoncello video, a suggestion for an easy sweet end to your meal

Buon Natale. Merry Christmas. Happy Holidays. Buon Appetito!

Christmas Eve Feast of 7 Fish Recipe Roundup

Fish Market, Ortigia Sicily
Fish Market, Ortigia Sicily

I’ll be with family and friends for Christmas. Our Neapolitan family tradition is to prepare a 7-fish Christmas Eve dinner, La Festa dei Sette Pesci.

Seven fish unless I’m with the Sicilian branch of the family, then it’s 13!

I hope you will be with the ones you love too.

Here’s a collection of my fish dishes that you can make for all your friends and family around your Christmas Eve dinner table to enjoy.

Buon Natale! Happy Holidays!

All in One

Cioppino Video: Christmas Eve Stew of Seven Fishes from San Francisco
Cioppino, 7 fish stew, a delicious San Francisco treat

If you want all 7 fish in one pot make cioppino, the San Francisco fish stew treat.

This is my go-to recipe if I want to make something fast and easy for the guests around my table. All 7 fish are cooked in one pot. A hunk of grilled bread scraped with garlic and you’re good to go.

The hardest part of cioppino is the trip to your fishmonger. You can have cioppino on your table in about 30 minutes.

Antipasto Picks

If a 3 or 4-course feast is what you have in mind make these dishes for an antipasto course, many ready in less than a half-hour.

Rice balls with shrimp in the center & a spicy dipping sauce
Rice balls with shrimp in the center & a spicy dipping sauce

Arancini, everybody loves rice balls. They are a perennial favorite at my table.

They come in many different shapes with various fillings.

This version is from my friends at North Beach’s da Flora restaurant.

The arborio rice has shrimp hidden in the middle of the crispy orb. Eat these arancini with or without the aioli. But if you don’t make the dipping sauce you’ll be missing a real treat.

 

Crispy, tender fried calamari with spicy vinegar pepper confetti
Crispy, tender fried calamari with spicy vinegar pepper confetti

You gotta be careful with this one. Often my fried calamari never makes it to the table. Everyone gathers in the kitchen around the stove and grabs a tender fried ring or crunchy tentacle as soon as they come out of the hot oil. If that happens to you make sure you quickly sprinkle some sea salt on the calamari as they drain on paper towel.

If the fried calamari survive poaching in the kitchen make sure that you get them to the table while they are hot out of the oil. That’s the way to maximize your enjoyment.

Succulent mussels & clams quickly steamed in a  flavorful broth
Succulent mussels & clams quickly steamed in a flavorful broth

How about some steamed mussels & clams ready in about 10 minutes?

Be sure to pick out the heavy clams & mussels with tightly closed shells.

This is a quick dish. The hardest part is scrubbing the shells prior to cooking.

You can serve up a big bowl and let your guests help themselves.

Just make sure that everyone gets at least one slice of the grilled bread. Dunking the bread in the sauce is my favorite bite.

Halibut and potato fish cakes
Halibut and potato fish cakes

My Mom made her fish cakes with baccala. If you don’t have time to soak dried salted cod for 3 days use fresh cod or halibut.

You can make the fish cakes ahead of time and heat them in the oven just before serving.

A bonus with the fish cakes, a recipe for grilled trumpet mushrooms and another for pickled carrots.

 

Mussels with a hot tomato sauce and twice-baked bread
Mussels with a hot tomato sauce and twice-baked bread

Mussels with a spicy tomato sauce is a real crowd-pleaser. This is my Dad’s recipe.

Some of my nephews insist that I make these mussels any time we’re together. My Dad always made them when they visited.

That was nearly a half-century ago. It warms my heart that I can revive those moments gone by.

Be sure to have extra twice-baked bread. Everyone wants more than one piece.

Primo Piatto (The First Course)

Dungeness Crab
Spaghetti with spicy Dungeness crab

It’s crab season in San Francisco. Dungeness crabs are always an important part of our holiday meal in the Bay Area.

They’re big and tender this year and the price isn’t bad either. Use your favorite crab if you can’t get dungeness.

Here’s a recipe with a spicy tomato sauce that doesn’t overwhelm the sweet tender Dungeness crab. A marriage made in heaven.

Whole Wheat Spaghetti with Onions & Anchovies
Whole Wheat Spaghetti with Onions & Anchovies

Spaghetti with onions and anchovies is a simple dish that packs intense flavor in every bite.

The nutty flavor of the whole wheat pasta really takes this dish over the top.

Be sure you get a quality imported Italian whole wheat spaghetti or other long pasta for this dish.

With a few ingredients the pasta has to be the star. No mushy hippie whole wheat pasta will do.

Strozzapreti pasta and prawns in a roasted red bell pepper sauce
Strozzapreti pasta and prawns in a roasted red bell pepper sauce

Strozzapreti and prawns in a roasted red bell pepper sauce is beautiful to behold and an elegant addition to your holiday table.

Roast the peppers ahead to save you some cooking time on Christmas Eve.

You can make it in the time that it takes to cook the pasta.

 

 

Another quick preparation for a busy night, spaghetti with clams.

Spaghetti with Clams from the Bay of Naples
Spaghetti with Clams from the Bay of Naples

A Neapolitan favorite, you can’t go wrong with this pasta.

Long strands of spaghetti with clams in a spicy garlic sauce. It’s a little bit of heaven.

Put on a big pot of well-salted water to boil. Steam the clams in the spicy broth while the pasta is cooking.

The clams will have opened and the sauce will be waiting as you pull the spaghetti out of the boiling water to finish cooking in the clam sauce.

 

Secondo Piatto (Main Course)

Petrale Sole in a Caper White Wine Butter Sauce
Petrale Sole in a Caper White Wine Butter Sauce

Sole is one of my favorite fish.

It’s easy to work with and has a delicate flavor.

Sole with capers is really easy. Saute the filets and make the sauce right in the same pan.

The delicate Petrale sole has a crispy crust with a moist flaky interior.

The capers perk up the sole. The light buttery sauce ties it all together.

 

Crispy quick-fried shrimp with a squeeze of lemon
Crispy quick-fried shrimp with a squeeze of lemon

 

Nothing easier and tastier than quick-cooked shrimp.

Shrimp on the east coast, prawns here in the Bay Area.

The hardest part of this recipe is cleaning the shrimp.

Once that’s done the shrimp are ready in less than 10 minutes.

I take that back, the hardest part of this recipe is not eating them all up as they drain on paper towel.

To augment your main course choose from my collection of vegetable side dishes on my website or those in my Vegetable Recipes eBook. It’s my holiday gift.

Halibut roasted with cherry tomatoes, potatoes and olives
Halibut roasted with cherry tomatoes, potatoes and olives

But if you want your fish, veggies and starch all in one go make my halibut roasted in parchment is the one for you.

Use halibut, cod or your favorite fish.

The halibut is wrapped in parchment or foil with the potatoes, tomatoes and olives so you get it all.

Drizzle some olive oil and dry white wine over the fish and vegetables and when you open the pouch you have a  complete plate for your table. Quick, easy and oh so flavorful.

Dolci

Crispy cannoli shells with a sweet ricotta filling studded with chocolate and candied citrus
Crispy cannoli shells with a sweet ricotta filling studded with chocolate and candied citrus

For these holiday meals we often buy some of our favorite pastries to end the meal. If you have the time make cannoli.

But if you want something homemade and light make strufoli, little fried dough balls in a honey glaze sprinkled with colorful holiday confetti. Another traditional sweet is to end your meal on a traditional holiday note is cenci, those delicate bow-ties. Be careful, the powdered sugar doesn’t get on you.

Buon Natale! Buon Appetito!

 

 

Turkey, Stuffing & Gravy the Italian-American Way

Roasted Turkey Infused with rosemary, sage, lemon & garlic resting
Roasted Turkey stuffed with aromatics resting

This year I’m making a roasted boneless turkey breast stuffed with spinach and prosciutto. But I’m thinking fondly of my whole succulent roasted turkey and stuffing. Did I make the wrong choice for my Thanksgiving table?

Nope, I’ve gotten over my ambivalence. I’m sticking with the stuffed turkey breast and roasted garlic & olive oil mashed potatoes. But if you want a whole roasted turkey, with a delicious sausage-chestnut stuffing and classic pan gravy, try my favorite recipes for all three.

The turkey is infused with rosemary, sage, garlic and lemon. The stuffing studded with sausage and chestnuts is a perfect flavorful partner for the moist and tender turkey. The easy pan gravy brings it all together.

Take advantage of that hot oven. Add my easy roasted brussels sprouts and your Thanksgiving plate is complete.

Make up your mind already. Which way will you go this Thanksgiving?

Either way make my pumpkin ricotta cheesecake the day before to top off your holiday festivities.

Buon appetito! Happy Thanksgiving!

Cook and Eat a Whole Pig With Gianni

Pig diagram
Mmm…pork

We’re doing a special Christmas episode over here in Gianni-land ™ and we want you to be part of it!

Remember my classic recipe for porchetta? I made it the way I ate it growing up: Italian-American style! But I got flamed by a bunch of Italian Italians saying it wasn’t the real thing because I didn’t use a whole pig and the classic herb mix. So I’m going to channel some of the old country and revisit the recipe by cooking up a whole deboned pig, just like they do in Italy.

Yup, I’m gonna source a local, less than one-year old pig, debone it, stuff it with wild fennel, rosemary and garlic, and spit-roast it slowly over an open flame until it’s juicy delicious inside and covered with shatteringly crisp skin on the outside.

Actually, my choice of aromatic herbs is still up in the air. I may get in trouble again with those Italians. Right now I’m leaning towards combining the Roman style where rosemary predominates and the Umbrian style that uses fennel as the main aromatic. What do you think I should do?

And since we’ll have a lot of food, I’m inviting you to try some!

We will be shooting the episode on Sunday, December 7, 2014 at a private residence in San Francisco. We will provide the food, the drinks and the spectacle. You just have to provide the appetite! And it’s totally free! But space is extremely limited, so send in your request now by filling out the form below.

This will be an incredible event and I hope you can join me. I can’t wait!

Roasted Turkey Breast with Spinach & Prosciutto Stuffing

Roasted turkey breast stuffed with mellow sauteed spinach and salty prosciutto done in 90 minutes
Roasted turkey breast stuffed with mellow sauteed spinach and salty prosciutto

This is part two of our Thanksgiving special. Check out part one here.

I’m not in the mood to roast a whole turkey this year so I came up with this easy tasty boneless breast roast that’s ready after about 90 minutes in a hot oven.

The flavor of the Diestel turkey is out of this world, so much better than those factory-raised frozen birds in the supermarket.

These off-the-grid organic turkeys from Sonora, in the Sierra foothills, get to range about the farm and eat only organic grains raised on the farm.

The breast meat is tender and full of mild flavor. My stuffing and roasting broth keep the breast moist while it roasts.

Make sure each bite has some of the crispy skin, tender breast meat and mellow spinach stuffing topped with salty prosciutto. You won’t be sorry.

Add a starch and your Thanksgiving dinner is ready to serve in less than 2 hours. That way you can linger over your morning coffee before getting ready for your guests.

Watch me make roasted garlic and olive oil mashed potatoes. Or how about roasted brussel sprouts or a green bean salad?

Make my easy pumpkin ricotta cheesecake the day before for a light dessert full of fall spice.

Happy Thanksgiving!

Buon appetito!

Roasted Turkey Breast with Spinach & Prosciutto Stuffing
 
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A Thanksgiving dinner that you can cook in under 2 hours. You won't believe the complex flavor of the moist tender breast and the mellow spinach and salty prosciutto stuffing.
Author:
Cuisine: Italian
Serves: 6-8
Ingredients
  • 1 4 Pound turkey breast, deboned and butterflied
  • 2 pounds fresh spinach
  • ½ onion, finely diced
  • ½ cup grated parmigiano
  • 6 slices prosciutto
  • 5 tablespoons extra virgin olive oil
  • 3 sprigs fresh flat Italian parsley
  • 3 lemon slices
  • 4 leaves fresh sage
  • 1 cup dry white wine
  • 1 cup water or broth
  • Sea salt and black pepper to taste
Instructions
  1. Heat the oven to 375 degrees.
  2. Over medium heat 2 tablespoons of extra virgin olive oil in a wide pot.
  3. When the oil is hot saute the onions until they are translucent and tender.
  4. Add about an inch of water to the bottom of the pot and raise the heat to medium-high.
  5. Add as much of the spinach as you can to the pot and turn it to mix it with the onions and to help it all wilt. Sprinkle lightly with sea salt.
  6. Add more spinach until all of it is wilted.
  7. Put the spinach in a bowl and mix in the grated parmigiano and set the spinach aside to cool.
  8. Butterfly the breast and lay flat open, pounding with a meat mallet to create even thickness throughout. (Save time. Ask your butcher to butterfly the breast for you.)
  9. Spread the spinach mixture across the breast, leaving a 1½ inch border all around.
  10. Put the prosciutto slices in a single layer over the spinach.
  11. Beginning at one end, firmly roll up the turkey breast and use 4 equally spaced kitchen lengths of kitchen twine to secure the roast well.
  12. In a casserole lay out the parsley, sage and lemon slices to form a bed for the roast.
  13. Rub a tablespoon of olive oil well all over.
  14. Sprinkle sea salt and freshly ground black pepper evenly over the roast.
  15. Pour in the white wine, water (or broth) into the bottom of the casserole. Sprinkle olive oil over the liquid.
  16. Roast in a preheated 375 degree oven for about 1 hour 20 minutes, or until the turkey breast reaches an internal temperature of 150 degrees. The temperature will rise to 160 degrees as it rests. (I'm using an off-the-grid organic turkey but if your roasting a supermarket turkey you may want to leave it in the oven longer, until the internal temperature reaches 165 degrees.)
  17. Baste the roast with the pan juices several times during roasting. (Add more wine and water to maintain about an inch of liquid in the casserole.
  18. Remove the breast roll from the pan and loosely cover with foil.
  19. Pour the pan juices through a strainer into a pan. Skim off excess oil.
  20. Keep the pan gravy over very low heat to keep it warm.
  21. After the roast has rested for about 20 minutes, slice it thinly and arrange the spirals on a serving platter.
  22. Pour the pan gravy over the slices. (If you have more gravy, serve it at the table.)
  23. Serve immediately.

 

Pumpkin Ricotta Cheesecake

A light pumpkin ricotta cheesecake full of fall spice.
A light pumpkin ricotta cheesecake full of fall spice.

Want a light dessert for your holiday table?

I love this ricotta cheesecake with pumpkin as an end to a fall meal. It’s a nice change from the heavier New York cheesecake.

Pumpkin ricotta cheesecake is easy to make. It doesn’t have a pastry crust so you can have it in the oven in 10 minutes and out in 90.

I’m not a purist so I don’t care if the cheesecake cracks on top. Looks rustic, right? Ask Martha Stewart if you want to get rid of the cracks.

Add a dollop of whipped cream and you have a wonderful end to a wonderful holiday meal.

Creamy, airy, rich pumpkin flavor with cinnamon, ginger and nutmeg lingering in the background. The nutty crust that forms around the edge is my favorite bite. Make this one of your fall favorites.

The cheesecake is even better if you make it the day before so it has a chance to set-up nicely in the refrigerator. One less thing to worry about on the big day. Just bring it back to room temperature before serving.

Thanksgiving is coming. Be sure to subscribe so you don’t miss Thursday’s episode, a quick spinach & prosciutto stuffed boneless turkey breast.

Then watch me make roasted garlic & olive oil mashed potatoes.

Make all 3 of these recipes and you have a fantastic Thanksgiving dinner for your guests to enjoy without a lot of sweat & tears.

Happy Thanksgiving! Buon appetito!

Pumpkin Ricotta Cheesecake
 
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Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 8
Ingredients
  • 3 cups whole-milk ricotta
  • 1 cup plus mascarpone
  • ½ cup sugar
  • ⅓ cup unbleached flour
  • 5 large eggs
  • ½ teaspoon sea salt, divided
  • 1 cup canned pure pumpkin purée
  • ¼ cup (packed) dark brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Butter and flour a 9-inch spring form baking pan and set the pan aside.
  3. In a mixer beat eggs, white sugar, and ½ teaspoon sea salt at high speed until foamy and sugar is fully dissolved.
  4. Add the ricotta, mascarpone and flour to the bowl and mix well until the mixture is fluffy.
  5. Scrape out the ricotta into a large bowl.
  6. Put the pumpkin, brown sugar, cream, ¼ teaspoon sea salt and spices in the mixer bowl and on medium speed mix until smooth.
  7. Add the heavy cream and on low speed incorporate it into the pumpkin mixture.
  8. Add the pumpkin mixture to the bowl with the ricotta and mix well until the pumpkin is fully incorporated into the ricotta.
  9. Pour the mixture into the spring pan. Tap the pan to remove any air bubbles and smooth the top with a spatula.
  10. Bake until the sides are set and lightly golden but the center is still slightly jiggly, about 90 minutes.
  11. Set the cake on a wire rack and let it cool completely. Remove the cake from the spring pan and place it on a serving dish.
  12. Serve at room temperature.

 

Mashed Potatoes with Roasted Garlic & Olive Oil

"Smashed" potatoes flavored with roasted garlic and extra virgin olive oil
“Smashed” potatoes flavored with roasted garlic and extra virgin olive oil

This is part one of a 2 part Thanksgiving special. Stay tuned for part two next week.

Easy and delicious, mashed potatoes flavored with mellow roasted garlic and extra virgin olive oil, pairs well with meat, fish or poultry.

My Mom didn’t call them mashed potatoes, she called them “smashed” potatoes and I still do. I like chunks of potato for that toothsome feel. But I like a smoother or whipped version of mashed potatoes too.

Make your mashed potatoes anyway you like them. Mash them more, whip them with a whisk or a hand beater, or put the hot potatoes through a ricer if you want a smoother or whipped consistency, then add the roasted garlic and olive oil.

Any way you make them just get them to your guests while they’re still piping hot. .

For Thanksgiving this year I’m serving with my smashed potatoes with a roasted boneless turkey breast stuffed with sauteed spinach and prosciutto that’s in and out of the oven in less than 90 minutes.

It’s a complete easy and quick dinner with protein, veggies and carbohydrates all on the plate.

We’ll publish the turkey episode next week so be sure to subscribe now.

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Garlic & Olive Oil Mashed Potatoes
 
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Roughly mashed potatoes flavored with mellow roasted garlic and extra virgin olive oil. Punch you spuds up a notch with this easy recipe.
Author:
Recipe type: Vegetable
Cuisine: Italian
Serves: 6-8
Ingredients
  • 1 head garlic, roasted
  • 3 tablespoons extra-virgin olive oil
  • 2 pounds yukon gold potatoes
  • 1 cup whole milk
  • sea salt and freshly grated black pepper to taste
Instructions
  1. Heat the oven to 375 degrees.
  2. Cut the top off of the garlic bulb.
  3. Sprinkle olive oil on the top of the exposed cloves.
  4. Tightly wrap in aluminum foil and roast in the oven until the cloves are squeezably soft, about 30-40 minutes. Set the garlic aside to cool,
  5. Put the unpeeled potatoes in a pot. Cover with water an inch above the potatoes.
  6. Boil over high heat until the potatoes are knife tender.
  7. While the potatoes are cooking, squeeze the garlic in a pot with a sprinkle of sea salt and mash it into a paste with a fork. Add the milk and mix well.
  8. Put the pot over low heat. Stir to mix well. Warm the milk but don't let it boil or scald.
  9. Drain the potatoes. Peel them when they're cool enough to handle and put them in a bowl. Mash them with a potato masher and leave some small chunks of potato.
  10. Add the milk and garlic mixture, add sea salt and freshly ground pepper to taste and mix everything well.
  11. Put the mashed potatoes in a serving bowl and sprinkle a good, finishing extra virgin olive oil on top.
  12. Serve hot.