Olive Oil & Scallion Mashed Potatoes

Put potatoes, garlic, and 1 tbsp. kosher salt in a large pot. Add water to cover by 2 inches. Bring to a low boil over medium heat, then reduce to low to keep at a simmer. Cook until the potatoes are tender but not falling apart, 20 to 25 minutes; drain well.

While the potatoes are still hot, press them through a ricer or colander into a large bowl. Fold in 1/2 cup EVOO and 1 thinly sliced scallion. Season with salt.

Transfer to a serving bowl. Drizzle with more EVOO. Sprinkle with scallions, salt, and pepper.