Add the potatoes and garlic to a large pot of salted water. Simmer over medium heat. Cook the potatoes until tender when pierced with a fork, about 15 minutes.
2 pounds yellow potatoes, 4 cloves garlic
Reserve about a cup of the cooking water by dipping a coffee mug into the pot to collect the liquid. Then drain the cooked potatoes and garlic.
Return the drained potatoes and garlic to the pot. Using a potato masher, start mashing the potatoes and garlic.
Pour in the olive oil. Continue to mash, adding a little of the reserved cooking water at a time, as needed, to thin out the potatoes.
¼ cup olive oil
Season to taste with salt and pepper, and continue to mash until they reach your desired creaminess.
salt and pepper
Transfer to a serving bowl and top with minced chives, if using.
Tip: Not sure how many servings of mashed potatoes to make? A good rule of thumb is to allow half a pound of potatoes per person.Storing: Cover and store any leftovers in the refrigerator for up to 3 days. Reheat in the oven in a covered baking dish at 350°F until heated through. Or cover and reheat in the microwave.