Step 1

Feel free to peel your potatoes or leave the skins on. Then cut them into into 1-inch cubes (about 2.5 cm) and transfer to a large pot full of cold water.

Step 2

Bring to a boil and then cook over medium heat for 15-20 minutes or until the potatoes are fork-tender.

Step 3

Drain the potatoes.

Step 4

Return the potatoes to the pot and cook over medium-high heat for about 2-3 minutes, stirring occasionally, to help cook off some of the remaining steam within the potatoes. This step is optional.

Step 5

Mash the potatoes using a potato masher or a fork. You can also use an immersion blender if you want.

Step 6

Add the oil and stir with a spoon until well combined.

Step 7

Add the salt and stir again.

Step 8

Finally, pour in the milk a little at a time until it’s fully incorporated. I prefer to add hot milk, but milk at room temperature or even cold milk is also okay. Use more or less milk, depending on the consistency you’re looking for.

Step 9

Serve immediately (I added some ground black pepper and chopped chives on top for garnish, but it’s completely optional) or keep leftovers in an airtight container in the fridge for 4-5 days or in the freezer for 1 month.