1/2 cup whole milk
2 pounds waxy potatoes, peeled and chopped
2 Tablespoons salt
2 Tablespoons chopped fresh herbs (optional)
- Place potatoes in a large saucepan with 1 Tablespoon of the salt and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer for about 15 minutes or until potatoes are tender. Drain and transfer to a serving bowl.
- Mash potatoes with remaining 1 Tablespoon salt, milk and Pompeian Robust Extra Virgin Olive Oil until smooth. Drizzle with additional olive oil and sprinkle with herbs before serving, if desired.