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Olive Oil Mashed Potatoes

6 large baking potatoes (about 4 1/2 pounds), peeled, cut large chunks
7 Tbsp OLEA's Extra Virgin Olive Oil, divided
(Or try Butter, Garlic, Dill or Tuscan Herb Infused Olive Oil)
Salt and pepper to taste

Place potatoes in heavy large pot and cover with cold water. Boil over medium-high heat until potatoes are tender when pierced with fork, about 30-40 minutes. Drain potatoes, reserving 1 1/2 cups cooking liquid. Return potatoes to the dry pot and 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.
Transfer potatoes to large bowl and drizzle with remaining tablespoon olive oil and serve.

Recipe adapted from The Olive Tap 

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