Olive Oil Mashed Potatoes

        2    baking potatoes (each about
        8    ounces)
        2 TB olive oil
             Kosher salt -- to taste
             Freshly ground black pepper
             to taste

Prick potatoes several times with a fork. Place on a piece of paper toweling and cook at 100 percent for 11 minutes, or until tender, in a 650- to 700-watt oven. Remove potatoes from oven. When cool enough to handle, halve each potato and scoop out flesh with a spoon. Pass through a ricer or place in a bowl and mash with a potato masher. Stir in oil and salt and pepper to taste. Serve hot.


Yield: 4 Servings