Ingredients

  • 6 large baking potatoes (about 4 1/2 pounds), peeled, cut large chunks
  • 7 Tbsp J. Olive Co. Butter Olive Oil
  • Salt and pepper to taste

Directions

  1. Place potatoes in heavy large pot and cover with cold water.
  2. Boil over medium-high heat until potatoes are tender when pierced with fork, about 30-40 minutes.
  3. Drain potatoes, reserving 1 1/2 cups cooking liquid.  Return potatoes to the dry pot and stir over medium heat until any excess liquid evaporates.
  4. Add 6 tablespoons Butter Olive Oil and mash until almost smooth. Mix in enough potato cooking liquid as needed to moisten.
  5. Season to taste with salt and pepper.
  6. Transfer potatoes to large bowl and drizzle with remaining tablespoon olive oil and serve.

Recipe and Photo by The Olive Tap

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