This is my favorite mashed potato recipe.

So good gravy or butter is not needed!
I like to serve mine in a clay dutch oven with a good heavy lid.  If there are leftovers, it goes straight into the fridge until later.
Like maybe a midnight snack?  A dollop n a plate with a slice of provolone in the microwave for 45 seconds?……not that I have ever…….
6 large baking potatoes (about 4 1/2 pounds), peeled, cut crosswise into thirds
7 tablespoons extra-virgin olive oil, divided


e potatoes in heavy large pot. Cover with cold water. Boil over medium-high heat until potatoes are tender when pierced with fork, about 40 minutes. Drain, reserving 1 1/2 cups potato cooking liquid. Return potatoes to dry pot. Stir over medium heat until any excess liquid evaporates. Add 6 tablespoons olive oil and mash until almost smooth. Mix in enough potato cooking liquid as needed to moisten. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, adding more reserved cooking water as needed to moisten.)
Quote of the day:
“It is a mistake to think that you can solve any major problems with potatoes” 
~ Douglas Adams (British comic writer)
….I don’t know about that Doug!
Question of the day:
Anyone out there have a good rendition of mashed potatoes they would like to share?  I’m sure there is someone out there who thinks they have the “perfect low-fat version”.