Our recipe ditches butter and embraces healthy extra virgin olive oil for a sumptuously creamy result. And the distinct quality of fresh EVOO adds a touch of sophistication to this beloved side dish.

2 pounds yellow flesh medium-sized potatoes (6 to 7) peeled, cut into 1-inch pieces
1/4 cup fresh EVOO
2 tsp Kosher salt
1 tbsp freshly ground black pepper (for garnish) 

Option: Substitute Butter or Garlic EVOO or a combination of the two for a deeper flavour

Bring enough water to cover potatoes to a boil in a large saucepan. Add potatoes and salt, then cook at a brisk simmer until potatoes are tender, about 15 minutes. Drain potatoes saving 1 cup of cooking liquid. Mash potatoes then whip in olive oil with a whisk or mixer. Add reserved cooking liquid as desired for smoother consistency. Serve with freshly ground pepper and a drizzle of olive oil. Optional: Replace cooking water with warm milk or cream for richer flavour.