Place whole potatoes with skin-on in a large saucepan and cover with cold water
Add a pinch of salt and the olive oil and bring to the boil
Once boiling, reduce the heat and simmer for 25-30 minutes. Test with a knife - if blade moves through easily, they are ready to be drained
Drain in colander and then return to the pot to dry off
Carefully peel the potatoes while they are still hot
Pass the peeled potatoes through a ricer or use a hand masher then put potato mash back into the saucepan
Stir the mash with a wooden spoon until all the moisture is removed - this can be done over a low heat
Pour milk into a smaller saucepan and bring to the boil - then reduce the heat to a simmer
Place the mashed potato over a low heat and add 50g of butter, stirring until combined
Add 50 ml of the hot milk and stir until combined. Repeat this process until all of the butter and milk has been added and the mash is creamy and fluffy
Use remainder of salt to season to taste
