In a large pot, combine the potatoes, chicken stock and a pinch of salt. Wrap the rosemary and bay leaves in cheesecloth, tie to secure, and add it to the potatoes.

Set the pot over high heat and bring to a boil. Reduce the heat to medium-high or a steady simmer, cover partially with a lid and cook until the potatoes are completely fork-tender, around 60 minutes.

Drain and reserve the cooking liquid for the gravy and set aside. Leave the potatoes in the pot and let them cool to the touch.

Peel and discard the skins, then add 1 tablespoon of ghee or butter and season with salt and pepper to taste. Mash to your desired creaminess with a potato masher or pass them through a potato ricer. Cover and set aside.

In a saucepan, add 2 tablespoons of ghee and heat over medium heat until melted. If using butter, wait until the butter is no longer frothy.

Add the arrowroot starch and whisk until completely combined.

While whisking, slowly and carefully pour in 16 ounces of the reserved chicken stock. Whisk until completely combined.

Reduce the heat to a simmer and cook the gravy until it has reduced by 3/4 in volume or until you reach your desired consistency. Taste for seasoning and adjust with salt and pepper as desired.

If the mashed potatoes have dried out, stir in 2 tablespoons of gravy to rehydrate.

Transfer the mashed potatoes to a serving bowl and garnish with chives.

Pour the gravy into a small tea kettle or gravy boat and serve with the potatoes.