Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it’s about ½ inch thick ( they will be messy). Toss the potatoes with the olive oil, 1 teaspoon kosher salt, and ¾ teaspoon pepper.