These are so simple, and so good, you may never use milk, cream or butter in your mashed potatoes again!  Wonderful to serve with continental meals like Coq-au-Vin or Beef Bourguignonne.

4-6 russet medium sized russet potatoes (you will need more if using smaller types like red potatoes)

Peel and quarter potatoes.
Peel and add 3-4 cloves of garlic (whole).
Cook in small amount of water and 1 t. salt in covered pot on stove (approx. 20 minutes), or in microwave (approx. 10 minutes) until cooked through and tender.

Remove from heat and drain excess water, if needed.
Mash potatoes & garlic coarsely with:
1/4 cup virgin olive oil (adjust amount depending on moisture of potatoes)
1/3 cup sliced kalamata or black olives
1 T. mediterranean, tuscan or provence herb mix (rosemary, oregano, thyme, sage…)
1 t. salt
fresh ground black pepper

At serving, sprinkle with:
finely chopped chives or green onions.

So good, you might just want to eat them on their own!  Enjoy!