Serves 6–8

INGREDIENTS:

2 lb Yukon gold or red potatoes, cut into 11/2" chunks
4 to 6 garlic cloves
1 thick slice of onion
1 bay leaf
2 sprigs fresh thyme
1 cup milk or half-and-half, warmed
4 TB extra virgin olive oil
sea salt to taste
1 TB chopped fresh parsley

DIRECTIONS:

In a large saucepan, cover potatoes, garlic cloves, onion slice, bay leaf and thyme sprigs with heavily salted water and simmer over medium heat until fork-tender, about 20 minutes. Drain thoroughly and return to pan, discarding bay leaf and thyme sprigs.

Set the pan over medium heat and add the milk or half-and-half and olive oil. Mash with an old-fashioned potato masher or large fork, adding additional milk if needed for desired consistency. Season to taste with salt. Transfer to serving dish and garnish with parsley or chives.