Add the potatoes, garlic and kosher salt to a medium stockpot. Cover the potatoes completely with water and bring to a boil. Next, simmer rapidly for 15 minutes or until potatoes are fork tender.
Drain the potatoes well. Add the potatoes back to the pot over low heat, gently stirring for about one minute or until potatoes are completely dry.
Add the potatoes, stock, mustard and olive oil to a large bowl or the bowl of an electric stand mixer. Using either an electric hand mixer or the stand mixer, slowly mix the ingredients until combined. Then, mix on high until the potatoes reach the desired creamy consistency.
Add sea salt and black pepper to taste.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/dijon-and-olive-oil-mashed-potatoes/