Floating Olive Branch
Salt & Vinegar Mashed Potatoes


3 lbs. russet potatoes, peeled and large diced 

3/4 cup warm vegetable broth 

2 tablespoons Garlic Infused Olive Oil 

2 tablespoons Savory Butter Infused Olive Oil 

2 tablespoons Bianco Balsamic Vinegar 

2  to 2 1/2 teaspoons Fleur de Sel 

1-2 tablespoons fresh chives, chopped 

Pinch of black pepper 


Fill a large pot 3/4-full with water and boil over high heat. Once boiling, add the potatoes and cook until tender, about 25 minutes. Drain potatoes and return to the pot. Using a potato masher or hand mixer, partially mash the potatoes. Add the broth, Garlic EVOO, Savory Butter EVOO, vinegar, and salt, and continue to mash until smooth. Transfer the mashed potatoes to a serving bowl and sprinkle with chives and black pepper before serving. You can also drizzle with some additional olive oil.