Olive oil mashed potatoes

Butter? Not in my kitchen. These are mashed potatoes made with olive oil, and they are what I put on the Thanksgiving table first.

They taste of potato, not of fat. Extra virgin olive oil makes them soft and a little peppery. Finish with a pool of oil on top.

What you need

• 2 lb Yukon Gold potatoes
• 1 tablespoon salt, for the water
• 2 cloves garlic, peeled
• 1/2 cup extra virgin olive oil, plus more to finish
• 1 cup of the potato cooking water, kept warm
• Salt, to taste
• Black pepper, freshly ground

What you do

1. 01Peel the potatoes and cut them into even pieces, about two inches.
2. 02Put them in a pot with the garlic and cover with cold water.
3. 03Add the tablespoon of salt and bring to a boil.
4. 04Simmer for 15 to 20 minutes, until a knife slides in with no push.
5. 05Scoop out one cup of the cooking water and keep it warm.
6. 06Drain the potatoes and garlic. Let them steam dry in the pot for two minutes.
7. 07Mash them while they are hot. Do not use a blender. They go gluey.
8. 08Pour in the olive oil a little at a time and keep mashing.
9. 09Add the warm cooking water, a splash at a time, until the mash is soft.
10. 10Taste. Add salt and black pepper until it tastes right to you.
11. 11Spoon into a warm bowl and make a hollow in the top with the spoon.
12. 12Fill the hollow with olive oil. Sit down and eat.

Use more than you think you should.