Greek Mashed Potatoes

6 medium potatoes, peeled and quartered
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 cup warmed buttermilk
3 tablespoons fresh oregano, chopped
salt and pepper
water

1. Place potatoes in a pot with enough water to cover and bring to a boil over high heat. Cover, reduce heat and continue cooking until easily pierced with a fork, about 20 minutes.
2. Drain potatoes, return to the pot and mash with a fork or hand masher.
3. Stir in olive oil and garlic and season with salt and pepper to taste.
4. Gradually stir in buttermilk until it the potatoes have a creamy consistency. Stir in oregano and serve immediately.

Makes 4 large servings