- 2 lbs Yukon Potatoes, Peeled and Quartered
- 1/2 Cub Milk or Heavy Cream
- 2 Tbsp Finely Minced Garlic
- 1 tsp Sea Salt
- Freshly Ground Pepper
- 2 Tbsp Molto Burrosa Extra Virgin Olive Oil
Place potatoes in a large pot, cover them with cold water and bring to a boil over high heat. Cook until tender. Drain the potatoes, return to a large pot and place them overmedium heat to remove excess moisture. Put the potatoes through a potato ricer into a large bowl.
Pour milk into a small saucepan, add garlic and bring to a simmer. Remove from heat and let sit for approximately 20 minutes. Pour the milk mixture over the potatoes, season with salt and pepper, sprinkle with chives, stir and combine. Drizzle Molta Burrosa extra virgin olive oil over the potatoes and serve.