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Mashed Potatoes with Olive Oil, Chives and Sea Salt

2 lbs Yukon Gold potatoes (peeled and large dice)
1 clove garlic
½ cup chicken stock, organic fat free 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

 

  1. 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)
  2. 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.
  3. Mash by your method of choice.
  4. Blend in milk or chicken stock and olive oil.
  5. Season to taste with sea salt and cracked black pepper.
  6. Fold in chives.

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