Photo: Jennifer Causey; Styling: Claire Spollen
The oil coats the starches in a layer of warm fat and keeps them from becoming gluey.
Serves 6 (serving size: about 1/2 cup potatoes and 1/2 teaspoon olive oil drizzle)
1. Place potatoes and bay leaves in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil over high heat. Reduce heat; simmer 20 minutes or until tender. Drain; discard bay leaves.
2. Return potatoes to saucepan. Add milk, 2 tablespoons oil, salt, and pepper; mash to desired consistency. Divide potatoes evenly among 6 plates. Drizzle evenly with remaining 1 tablespoon olive oil. Sprinkle with chives, if desired.