Ingredients

10-12 medium red creamer potatoes (about 1½ lbs.)
¼ cup garlic-infused olive oil
½ cup coarsely chopped roasted garlic, about 30 average cloves or 20 large cloves
1 tbsp chopped fresh chives
2 tsp chopped fresh parsley leaves
½ tsp salt (or to taste)
½ tsp black pepper, freshly ground

Directions

Scrub potatoes and cut into quarters (peel off any dark or damaged spots).

Transfer potatoes into large pasta pot, add enough water to cover by 1-2 inches (about 8 10 cups with 1 tbsp salt) and bring to a boil.

Once potatoes are fork-tender, drain completely and return to pot.

Drizzle cooked potatoes with olive oil and stir to distribute. Add roasted garlic and fresh herbs, and season to taste with salt and black pepper.

Lightly mash potatoes with a fork, just enough to blend in olive oil and roasted garlic (they should still appear chunky). Serve immediately.