1993 ANGELS' SMASHED POTATOES

2 pounds red bliss potatoes, scrubbed but not peeled
3 to 4 pints water
2 tablespoons salt
1 teaspoon pepper
1 teaspoon granulated garlic
4 ounces ( 1/2 cup) heavy cream
3 tablespoons sweet unsalted butter

Cut potatoes into quarters if small or eighths if large. Cover with water in large saucepan. Add salt, pepper and garlic. Simmer for 30 to 40 minutes, until tender. Drain. Mash potatoes with a wooden spoon, adding cream and butter. Taste for seasoning. Serves 4 to 6 as a side dish. Or use as ingredient for hors d'oeuvre.

Croustade appetizer: Cut 2-inch circles out of firm white bread, brush with extra virgin olive oil, grill or toast in oven until crunchy. Top each with a scoop of hot smashed potatoes, a slice of grilled chicken breast (marinated with spicy jerk seasoning for 24 hours before grilling), top with cilantro cream and garnish with roasted sweet pepper strips and fresh chives.

Cilantro cream: Blend 1 cup mayonnaise, 1/2 cup sour cream, 1/2 medium onion, diced fine, 2 tablespoons each cider vinegar and lemon juice, 1 tablespoon Worcestershire sauce, Salt and pepper to taste, 1 teaspoon granulated garlic, 1/3 bunch finely chopped cilantro and buttermilk to reach desired consistency, about 4 tablespoons.

- From John Elkhay.