I love mashed potatoes as much as the next person, but most recipes take a long time — and a lot of elbow grease — to make. So I smash the unpeeled, cooked potatoes with a fork to save time, and I add olive oil and Parmesan cheese to make them rich and velvety. And that’s it!
Put the potatoes in a large pot with water to cover by at least 2 inches.
Cover and bring the water to a boil.
Continue boiling until the potatoes are tender, about 15 minutes.
Drain, but reserve 3/4 cup of the cooking liquid.
Return the potatoes to the pot.
Coarsely mash the potatoes with a fork, adding enough of the reserved cooking liquid to moisten.
Stir in the Parmesan cheese and the oil.
Season to taste with salt and pepper and serve.