Mashed Potatoes with Olive Oil, Chives and Sea Salt
| 2 lbs | Yukon Gold potatoes (peeled and diced into 3/4” cubes) |
| 1 clove | garlic |
| ½ cup | chicken stock, milk, or plain unsweetened soymilk |
| 3 tbsp | extra virgin olive oil |
| 2 tbsp | fresh chives |
| to taste | sea salt (large flakes) |
| to taste | cracked black pepper |
- Add potatoes to a large pot with enough water to cover them by an inch or so and bring the water to a boil. Cook until the potatoes are tender when pierced with a knife. (About 15 minutes)
- Drain the potatoes, return them to the pot, and cook the drained potatoes over low heat for a couple of minutes to evaporate some of the water still in the potato.
- Mash by your method of choice.
- Blend in milk or chicken stock and olive oil.
- Season to taste with sea salt and cracked black pepper.
- Fold in chives.
