In a large saucepan, cover the potatoes, garlic cloves, onion, bay leaf and thyme sprigs with cold water
Bring to the boil then let simmer over medium heat for 20 minutes or until the potatoes are fork-tender. Drain thoroughly and return to pan, discarding the bay leaf and thyme sprigs
Set the pan over a medium heat and add the milk and olive oil. Mash with an old-fashioned potato masher or large fork, adding additional milk if needed to reach desired consistency
Mix in 3/4 of the chives and season to taste with salt & pepper. Transfer to a serving dish and garnish with leftover chives or chopped parsley
If you like you can fry some thinly sliced spring onion / scallion greens in butter and add those instead of chives
Nice with a casserole or a steak, sausages or baked chicken
