Mashed Potatoes with Extra-Virgin Olive Oil

Boil and crush

Boil the potatoes with the peel on for about 45-50 minutes. Peel and mash them, then transfer to a saucepan. 

Heat and stir

Turn the heat to low and start adding the oil and milk, alternating as you mix with a wooden spoon. Season with a pinch of salt and nutmeg.

Whisk and filter

Once the mashed potatoes begin to get softer and creamier, continue whipping with a whisk to finish incorporating the milk and oil. Filter through a sieve if you want a super-smooth consistency.