Cook potatoes in large pot of boiling salted water until tender, 15-20 minutes.
Drain; return to pot. Stir over low heat until excess moisture evaporates, 1-2 minutes.
Using potato masher, mash warm potatoes. Mix in oil and broth and stir to blend.
Season to taste with coarse salt and freshly ground black pepper.
DO AHEAD: Potatoes can be made 2 hours ahead. Let stand at room temperature.
Rewarm potatoes, adding more broth to moisten as needed.
Tags: dairy-free, dinner, Easter, egg-free, eggless, gluten-free, holiday, nut-free, Passover, Seder, side, veg, vegan, vegetarian
Bon Appetit
