Makes 2 ½ cups (4 side-dish servings)
1 ¼ pounds Yukon Gold or Idaho potatoes, peeled or not, cut into 1” pieces
2 tablespoons olive oil
8 cloves garlic
1/3 cup milk or sour cream
Sea salt and freshly ground black pepper
¼ cup thinly sliced chives
1. Fit the stirring blade into the work bowl. Set the cooking basket with the potatoes in it in place. Pour enough water into the work bowl to cover the potatoes. Cook at 100 C on speed 1 for 22 minutes. You should be able to poke the potatoes easily with a fork, but they shouldn’t be falling apart.
2. Remove the cooking basket and pour the water out of the work bowl.
3. Add the oil and garlic cloves and cook at 100 C on speed 1 for 12 minutes. Add the milk or sour cream to the garlic, then the potatoes. Season with salt and pepper. Pulse (very quick pulses) 4 times for chunky mash; once or twice more for smoother potatoes. Scrape down the sides of the work bowl after every other pulse. Spoon into a serving bowl and top with the sliced chives.
In order to avoid “gluey” mashed potatoes, use the stirring blade to coarsely mash the potatoes. Be sure not to overprocess.