Peal and dice potatoes. Size doesn’t really matter as long as they are all about the same size. 1-2 inch chunks work well.
Rinse potatoes and cover with cold water. Add about a tsp of salt to the water. Bring to a boil over high heat. Reduce and simmer until potatoes are tender – they should easily break apart when pierced with a knife.
Drain potatoes reserving about 1 cup of the cooking water.
Return potatoes to pot. If you prefer to rice your potatoes, rice them into the warm pot. Add the oil and start mashing. Add the reserved cooking liquid in portions – add about half to begin with. Use the rest to adjust the consistency as needed.
Add salt and pepper to taste and whip that in with your masher.
Transfer to a serving dish and drizzle a little more oil and sprinkle with chopped chives if desired.
Corn oil has a yummy mouth feel and subtle buttery flavor.
These are best with a hand masher, but you can use a hand mixer. Do not overbeat mashed potatoes or they will become gluey.