INGREDIENTS
One potato for each person – Yukon Gold, or Russet
1 1/2 cups Leccino Olive Oil
Salt and white pepper to taste
PROCESS
1. Peel the potatoes
2. Cut into quarters
3. Boil in salted water until tender
4. Drain completely
5. Place into a bowl, add salt and pepper to taste
6. Mix while adding enough Leccino Oil to make the mixture velvety soft
7. Process through a potato masher
8. Place into a warm serving bowl
9. Finish with a drizzle of Leccino Olive Oil
10. Serve the mashed potatoes at table with enough extra oil to impress your guests
