3 pounds baking potatoes, peeled and quartered
1/4 cup extra virgin olive oil
2 tablespoons unsalted butter
1 1/4 cups milk
2 tablespoons white wine vinegar
1/4 cup snipped fresh chives
coarse salt and freshly ground black pepper
Boil the potatoes in salted water until tender, 20-30 minutes. Drain and return to the saucepan.
Heat
the olive oil, butter, and milk until warm and add to the potatoes.
Over the heat, mash the potatoes. Add the vinegar, chives, and salt and
pepper to taste. Serve with more olive oil drizzled over the top of
each serving.
Serves 6
