We know, most of you - maybe even all of you - want roast potatoes on your Christmas table. But in the slight chance that even one of you prefers mash to a roasted potatoes (or wants both on their plate), here's a recipe for a 5-ingredient creamy, velvety mash.
1 kg potatoes, peeled and quartered
4 tbsp olive oil
4 cloves garlic, minced
Sea salt and pepper
2 tbsp chives, chopped
Transfer the potatoes to a large pot with cold water (covering the potatoes by around 3 cm) and 2 tbsp salt.
Bring the water to a boil, reduce heat and let simmer for 25-30 minutes, until potatoes are soft.
Save 250ml of the cooking water, then drain the potatoes. Add the olive oil to the same (now empty) pot and heat. Add the minced garlic, and sauté for 3-4 minutes, until golden.
Add the drained potatoes, along with 50ml of the reserved water. Mix with a potato masher, adding extra reserved water until you reach your desired mash consistency.
Serve topped with freshly ground black pepper and chopped chives.