1/2
cup
extra-virgin olive oil, plus more to taste
2
tbsp
minced garlic, plus more to taste
1/2
cup
vegetable broth, plus more to taste
2
tbsp
finely chopped flat-leaf parsley, plus more to taste
2
tbsp
finely chopped chives, plus more to taste
1
tbsp
Celtic sea salt, plus more to taste
1/4
tsp
freshly ground black pepper, plus more to taste
Instructions
Place the chopped potatoes in a large saucepan, cover with water, and bring to a boil. Reduce the heat to medium-high, and simmer for 8 to 10 minutes until tender. Drain well.
Transfer the potatoes and garlic into the bowl of your stand mixer, and with the paddle attachment mix on high gradually add the olive oil and broth until mixed well, and you've reached your desired consistency. Season with the salt and pepper. Tweak olive oil, broth, salt and pepper to taste. (You could also mash the potatoes by hand with a potato masher or ricer.)
Stir through the parsley and chives, and add more to taste.