Olive Oil Mashed Potatoes
2 lb unpeeled and diced red-skinned potatoes
2 tablespoons minced garlic, plus more to taste
1/2 cup vegetable broth, plus more to taste
2 tablespoons finely chopped flat-leaf parsley, plus more to taste
2 tablespoons finely chopped chives, plus more to taste
1 tablespoon Celtic sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
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.
Add 1 tablespoon of the olive oil to the saucepan, and over medium heat, sauté the garlic for 2 to 3 minutes until just starting to brown. Add the drained potatoes and sauté for 2 to 3 minutes until the excess water has been absorbed.
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.