Wash and cut potatos into cubes, and place in salted boiling water. Cook for about 10-12 minutes, until tender. When done cooking, pour off the water, (saving about 1/2 cup for possible use later) and mash the potatos. Do NOT add butter or milk. If the mashed potatos seem too stiff or dry, you may slowly add a little of the saved water to get a better consistency. Cut the root end away from the escarole (or endive) and seperate leaves. Wash, and coarse cut the leaves, and steam (I use a steamer basket over my boiling potatos) until limp. Heat approx. 2 Tbl. of olive oil in a large saute pan over medium heat and add finely diced garlic. Cook garlic until lightly browned, add the rest of the olive oil and stir the greens into the mixture. Allow to saute for 2-3 minutes, reduce the heat and stir the potatos into the pan. Stir until there is a uniform distribution of greens and potatos, remove from heat and serve.