4 pounds yellow fleshed potatoes, Yukon Gold potatoes work best, peeled and cut into 1-inch chunks
¼ – ½ cup Garlic Infused Olive Oil (or your favourite Pristine Olive oil)
2 cloves garlic, peeled
1 bay leaf
½ cup – 1 cup vegetable stock, chicken stock or potato cooking liquid, hot
¼ tsp. fresh ground pepper
Fleur de Sel (French sea salt) to taste
Chives, finely chopped
Put the potatoes, garlic and bay leaf in a large pot and cover with cold water. Add salt and bring to a boil. Lower the heat and cook until the potatoes are fork tender.
Drain the potatoes completely (saving some of the cooking liquid to use instead of vegetable or chicken stock.) Add ¼ cup olive oil to the (empty) pot and process the potatoes through a potato ricer (or a food mill) into the pot. Stir vigorously with a rubber or wooden spatula.
Slowly add the liquid (stock or potato cooking liquid) a little at a time and keep stirring to combine completely. You may not need to use all the liquid and may want to add more olive oil for a creamier texture.
Taste and season with salt, black pepper and chopped chives.