Ingredients

• 1/2 lb potatoes, peeled and cut into 1/2-inch cubes (1 cup)
• 3/4 cup whole milk
• 2 large garlic cloves, finely chopped
• 1 Turkish or 1/2 California bay leaf
• 1/2 teaspoon chopped fresh thyme or 1/8 teaspoon dried thyme, crumbled
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (6-oz) can solid white tuna packed in olive oil
• 2 tablespoons bottled capers (not salt-packed), rinsed, drained, and chopped
• 3 tablespoons extra-virgin olive oil
• Accompaniment: crostini

Instructions

1. Combine potatoes, milk, garlic, bay leaf, thyme, salt, and pepper in a 1- to 1 1/2-quart heavy saucepan and bring to a simmer, stirring. Reduce heat to low and gently simmer, partially covered, stirring occasionally, until potatoes are very tender, about 10 minutes. Discard bay leaf and transfer to a large bowl.
2. Add tuna and capers to hot potato mixture, then beat with an electric mixer at low speed, adding oil in a slow stream, until potatoes and tuna are broken up but not smooth and oil is incorporated. Season with salt and pepper.