• 2 large boiling potatoes
• 1 tablespoon salt
• ⅓ cup extra-virgin olive oil
• Salt and Pepper to taste
• Freshly minced parsley, to taste

Peel and quarter potatoes, and put them in a 3-qt pot with 1 tablespoon salt.

Cover with cold water by 1-inch. Bring to a boil, covered with lid, then reduce heat and simmer, partially covered, until potatoes are very tender, 20 to 25 minutes.

Reserve 1 cup of the cooking water, then drain the potatoes and return to pot.

Add olive oil, salt and pepper, parsley, and about 1/2 cup cooking water. Mash with a potato masher or fork.

Serve as an accompaniment to Roman Saltimbocca