Ingredients
Serves: 6 to 8 servings
2 pounds small Yukon gold potatoes
3/4 cup extra-virgin olive oil
1 lemon, zested
Salt and pepper
Directions
Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain and return to the pot.
Smash the potatoes with a large fork or potato masher. Add lemon zest and olive oil. Fold into potatoes. Season with salt and pepper, to taste.
