4 cups (680 g) peeled and cubed Yukon Gold potatoes

2 tbsp (30 ml) olive oil

1 egg

In a large pot, cover the cubed potatoes with cold water and season with salt. Bring to a boil, then simmer for 20 minutes or until tender. Drain. Using a potato masher, purée the potatoes with the oil. Let cool slightly, then add the egg, stirring quickly to ensure the egg does not cook. Cover and let cool.

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