Fork-Mashed Potatoes

Here's the next recipe from David Tanis.

In France these are called pommes de terres a la fourchette, which sounds glamorous for a dish of humble home-style potatoes mashed with a fork. You can make them as smooth as you like, or keep them rough and chunky.

2-1/2 lb yellow-fleshed potatoes, such as Yukon Gold
Salt and pepper
1/2 cup milk or cream
1/4 cup olive oil
2 tablespoons butter

Peel and cube the potatoes. Boil them in salted water 12-15 minutes, until fork-tender. Drain the potatoes and return them to the pot. Season with salt and pepper. Heat the milk in a small saucepan until just under a boil.

Pour the hot milk over the potatoes and add the olive oil and butter. Use a large fork to mash the potatoes to the consistency you like, then transfer to a warm serving bowl.