Mashed potatoes with garlic butter

Ingredients:

• 1 kg red potatoes (about 6 tubers)
• 0.5 cup olive oil, plus extra for serving
• 3 cloves garlic, crushed
• 2 wide strips lemon zest (removed with a vegetable peeler)
• 2 sprigs of thyme
• 1 sprig of rosemary
• 1 tbsp chopped chives

Preparation:

1. Place the potatoes in a large saucepan and cover with cold water to a depth of 2.5 cm. Add a large pinch of salt, bring to a boil, and cook until the potatoes are easily pierced with a knife, about 40 minutes. Set aside 0.5 cups of the cooking liquid and discard the rest.
2. Meanwhile, combine the olive oil, garlic, lemon zest, thyme, and rosemary in a small skillet over medium heat. Cook until the garlic begins to sizzle, about 30 seconds. Reduce the heat to medium-low and cook until the garlic is softened and browned, another 2-3 minutes. Remove from the heat and use a slotted spoon to remove the lemon zest and herbs.
3. Add the garlic and oil to the pot with the potatoes, season with ¾ teaspoon of salt and a pinch of pepper. Mash lightly with a potato masher, gradually adding the reserved cooking liquid as needed. Transfer to a serving dish and drizzle with olive oil; sprinkle with chives just before serving.