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.
Source: Buca di Beppo: Into the Sauce! From Our Cucina to Your Kitchen