The simplicity of this recipe makes all ingredients count. We use Yukon Gold potatoes because they are soft and fluffy with a buttery taste and have thin skins. Use your best extra virgin olive oil to add flavor. Recipe serves 6.
6 medium sized Yukon Gold potatoes, cut into quarters, leave skin on
1/4 cup extra virgin olive oil
Sea salt and fresh ground pepper to taste
Place the potatoes in a large pot and add enough water to cover. Bring the water to a boil and cook potatoes until they become soft (about 20 minutes). Once you are able to pierce the potatoes with a fork easily, remove from heat. Drain the water from the pot and return to stove. Mash the potatoes with a potato masher. Add the olive oil and mix until smooth and creamy in texture. Season with salt and pepper to taste.