Instructions: Cook the potatoes in boiling salted water until soft to the point of a knife.

Drain the potatoes, replace the lid and return to the heat for 1 minute to dry the potatoes off. Shake the pan occasionally to move the potatoes around.

Season with freshly ground black pepper then mash with a potato masher or ricer, gradually incorporating the olive oil.

Notes This can be served on its own or with flaked canned tuna, cubes of fried bacon or slices of spicy sausage.

NOTES : Use olive oil as an alternative to butter in mashed potato, the difference is outstanding.

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