Olive oil mashed potatoes

Peel the russet potatoes with long strokes, rinse, and quarter them: halve, stand the halves on the flat side and cut down the center.

Put the potatoes in a saucepan with cold water to cover by an inch; add 2 tbsp kosher salt and, optionally, a couple of well-smashed, peeled garlic cloves.

Bring up over medium-high heat; as soon as it goes from a simmer to a boil, lower to medium-low to medium and hold a steady simmer, not a rolling boil.

Simmer until very tender, borderline overcooked, probably 25 to 30 minutes; test with a knife. Undercooked potatoes go lumpy and cannot be fixed.

Drain and mash with a potato masher until completely smooth; a little water left in is an advantage.

Switch to a whisk or electric hand mixer and whip in the olive oil, about 1/4 cup per pound of potato, in a couple of additions.

Stir with a spoon to check it is mixed; taste and adjust with more salt.

Transfer to a serving bowl, texture the top with a spoon and drizzle with more olive oil.