METHOD

Peel and cut the potatoes evenly, simmer them in salted water until tender, then drain and let excess steam escape. Soak the bread briefly in water and squeeze it dry. Mash the hot potatoes with the bread and finely grated garlic, then work in the olive oil and lemon juice gradually; stop once smooth because overmixing makes potato gluey. Loosen with a spoonful of cooking water if needed and serve warm or cool.