Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender – about 15–20 minutes.
Drain the potatoes well, then return them to the warm pot. Let them sit for 1–2 minutes to steam off excess moisture (this helps keep them fluffy).
Mash the potatoes using a masher or ricer until smooth.
Drizzle in the olive oil and slowly mix until you reach your desired creaminess. Season generously with salt and pepper.
Spoon into a serving bowl and drizzle with a little extra olive oil. Garnish with herbs or roasted garlic if desired.
