Ingredients

• 3.25 tos 3 1/2 pounds russet potatoes
• 2 tablespoons salt
• 2 garlics cloves
• 0.75 cups extra-virgin olive oil

Instructions

1. 1 Add peeled and quartered potatoes to a sauce pan. Cover with cold water by at least 1 inch. Season with salt and garlic, and bring to a boil on medium-high heat.
2. 2 Reduce heat to medium-low and simmer gently until potatoes are very soft, about 25 minutes. Drain potatoes and add back into the pot or into a bowl.
3. 3 Use a potato masher to mash potatoes until very smooth. Switch to a whisk or electric hand mixer, and whip in the olive oil in two additions.
4. 4 Season to taste with salt; serve with more olive oil drizzled over the top if desired.

Nutrition per serving