- 2 pounds small Yukon gold potatoes
- 3/4 cup extra-virgin olive oil
- 1 lemon, zested
- Salt and pepper
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.