| 1 310 kg yellow waxy potatoes peeled | | sea salt and freshly ground black peppc | | 100 gm parmesan freshly grated | | 150 ml extra virgin olive oil |
| | Cook the potatoes in a generous amount of boiling salted water until easily pierced with a fork. Drain and mash with a fork potato masher or whisk. | | Add the Parmesan olive oil black pepper and some more salt if necessary. | | Serves 6 |
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