• 2 pounds potatoes (about 6 medium Yukon Golds or four medium russets)
•  ¼ cup olive oil, more to taste
• 1 tablespoon minced garlic (about 3 cloves)
• 1 sprig rosemary or thyme
•  Salt
•  Freshly ground pepper
•  Chopped chives, for garnish

PREPARATION

1. Peel potatoes, if desired, and cut into equal size pieces. Place potatoes in a large pot of cold salted water to cover and bring to a boil. Reduce to a simmer and cook until tender.
2. When potatoes begin simmering, heat olive oil in a small skillet with minced garlic and a sprig of rosemary or thyme. When the garlic is colored (not brown), about 2 to 3 minutes, remove from heat and set aside until potatoes are cooked.
3. Drain potatoes and return to the cooking pot. Discard rosemary or thyme sprig, add olive oil and garlic mixture and mash, adding a bit more oil if you like. Season to taste with salt and pepper and serve garnished with chives.