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Dissolve the salt in the water in a very big bowl. Add the mashed potatoes and stir around, then add the flour and yeast. Stir until combined and then cover and rest at room temperature overnight for 12-18 hours.
The next morning, line a baking tray with parchment and brush with half of the olive oil. Stir the dough and scoop it into the prepared tin. Rest for 5 minutes and then spread it out to the edges with an oiled palette knife. Brush with most of the remaining oil and rest for 1 to 1.5 hours in a warm spot until it develops air bubbles.
While it is resting, slice the potatoes and preheat the oven to 220C. Brush the potatoes with the remaining oil, scatter rosemary on top, and bake for 30 minutes or until potatoes are golden. Sprinkle salt and chives on top and serve warm.