Ingredients

　　3 1/2 pounds small Yukon Gold potatoes

　　Coarse salt and freshly ground pepper

　　1/2 cup extra-virgin olive oil, plus more for serving

　　Cover the potatoes with cold water in a large pot; add salt. Bring to a boil. Cook until tender when pierced with a fork, about 10 minutes; drain. Mash with a potato masher. Stir in the oil; season with salt and pepper. Drizzle with oil, and serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.