All too often, mashed potatoes are loaded down with too much dairy, studded with big lumps or woefully under-seasoned. Our solution? Aïoli, a garlicky mayonnaise with origins that trace back to Provençe. In place of the usual cream and butter, freshly made aïoli, chopped chives, and piment d’Espelette yield a super rich and perfectly silky batch of mashed potatoes with a smattering of small, skin-on lumps that add a touch of texture.

To make the aïoli

1. Drape a kitchen towel over a small saucepan. Place the egg yolks in a medium bowl and set over the small saucepan so that the bowl stays in place.
2. Using a large whisk, beat the egg yolks, water, salt, and garlic until well combined. Whisking constantly, gradually drizzle in the olive oil, drop by drop, until the sauce begins to emulsify and has thickened. Continue adding the olive oil in a steady stream, whisking until fully incorporated.

To make the mashed potatoes

1. Place the potatoes and bay leaves in a large pot and cover with 2 inches of cold water. Season the water generously with salt and bring to a boil. Reduce heat to a simmer and cook until the potatoes are very tender, 18 to 20 minutes. Drain, reserving 1/2 cup of the cooking liquid, and let the potatoes stand until dry.
2. Place the potatoes back into the pot. Using a wooden spoon, smash the potatoes against the side of the pot. Add the reserved cooking liquid and olive oil and continue smashing and stirring vigorously until combined.
3. Place the pot over medium heat, stirring until the potatoes have warmed through, 2 to 3 minutes. Remove the potatoes from the heat and stir in half the aïoli. The potatoes should look very creamy.
4. Transfer the potatoes to a serving dish and drizzle with remaining aïoli. Garnish with chives and piment d’Espelette or crushed red pepper flakes. Serve warm.

Farm Team Tips

When you’re making the aïoli, use a pale-golden olive oil rather than one with a peppery finish, which can be overpowering. Taste as you go, as the aïoli should be creamy, not too garlicky, and well-seasoned.

To make ahead of time, cook the potatoes 5 hours in advance and reheat before stirring in the aïoli.