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.

Serves 4.