Cut your peeled potatoes into quarters, or large chunks, and cover by an inch or two with cold water in a large pot. Bring to a boil and then simmer until the potatoes can be pierced with a skewer, fork or knife without resistance. This should take about 45 minutes.

While the potatoes are cooking, measure out your olive oil and roughly chop your olives. The olives you use could vary in salt content, so tasting along the way will be important.

When the potatoes are done, drain in a colander and rice them into a bowl. Using a spatula, mix the potatoes while adding ¾ of the olive oil. Fold the potatoes over and over until you achieve a smooth consistency. Add the olives and mix well. If the potatoes are not silky, add the rest of the oil, which you will most likely have to do. If you need more olive oil, add a tablespoon at a time – the potatoes will absorb what you add to a certain point so do this gradually. Add the pepper and taste for seasoning – add the salt (or more than 1 tsp) if needed.

You can serve at this point and garnish with olives, olive oil, a small amount of chopped fresh herbs or nothing at all!