1. Add the potatoes to a pot of cold salted water over medium- high heat, and bring to a boil. Cook until the potatoes are very tender, about 10 to 12 minutes, then drain.
2. While the potatoes are cooking, combine the water, almonds, lemon juice, garlic and salt in a blender; puree until smooth. With the blender running, stream in the olive oil and blend until just combined.
3. Run the potatoes through a potato ricer (or mash with a fork if you don’t have one), and then stir in the almond mixture until smooth. Taste, and season with additional salt if desired. Serve warm, drizzled with plenty of olive oil and topped with chives, or refrigerate in an airtight container for later. (It will keep well for up to a five days.)