"A favorite method for delicious and easy mashed potatoes starts with roasting marble Yukon gold potatoes with fresh garlic, rosemary, and extra virgin olive oil," Michelin-starred restaurateur Michael Mina told Insider. "We then use all of those ingredients to quickly whip up a fresh take on mashed potatoes."
To replicate Mina's olive oil crushed potatoes (to serve four to six people), you'll need: one pound of Yukon gold potatoes, one cup of extra virgin olive oil, six cloves of garlic, two teaspoons of sea salt, a small sprig of rosemary, and ¼ cup of finely chopped chives or parsley.
First combine your potatoes, olive oil, sea salt, rosemary, garlic, and some freshly cracked black pepper in either a dutch oven with a lid or a small roasting pan double-wrapped with tinfoil.
"You want to create an airtight seal so the potatoes roast and steam," Mina explained.
Place your potatoes in an oven that's been preheated at 400 degrees Fahrenheit for 30 to 45 minutes. At 35 minutes, check to see if they're done. You'll know when a knife can slide through without resistance.
Remove your potatoes from the oven and discard the rosemary, plus any cloves of garlic that are darker than golden brown. Then mash your potatoes, stir well, and add the chives or parsley on top.