Very special olive oil - what to do?
Here's my recommendation - if you don't mind using up a quite a bit of it at once. Simply, the most amazing mashed potatoes I have ever had, from this month's COTM - Roast Chicken and Other Stories:
2 lb russet potatoes, peeled and cut into chunks
salt and pepper
1/2 cup whole milk
2 garlic cloves, peeled and crushed
1 rosemary sprig
1 thyme sprig
1 cup virgin olive oil
Boil the potatoes in salted water, and while doing that, heat the milk, garlic, rosemary and thyme, cover and take off the burner, to let it steep. Run the potatoes through a ricer or food mill, and put in the bowl of an electric mixer. Strain the milk, add the olive oil and reheat on low. Using a paddle on the mixer, turn it on low, add the milk to the potatoes "in a steady stream". When done, taste and adjust for seasoning (salt and pepper). Turn the mixer on again at a faster speed, and beat into a glossy puree.
I used a fruttato and the potatoes had a wonderful greenish tinge to them.