A lighter mash with a ton of sunny Mediterranean flavor. They happen to be vegan, too. The leftovers are great for stuffing into piquillo peppers.
Add the olive oil, lemon zest, lemon juice and the reserved cooking water to the potatoes. Mash the potatoes, skins and all, with a traditional potato masher to an even consistency. Fold in the herbs and season with salt. Serve hot with a drizzle of olive oil.