CHIVE AND PARSLEY MASHED POTATOES


FOR CHIVE AND PARSLEY OIL



1 cup chopped fresh chives
3/4 cup chopped fresh flat-leaf parsley
1/2 cup plus 3 tablespoons olive oil
1/4 teaspoon salt


FOR MASHED POTATOES
5 lb yellow-fleshed potatoes such as Yukon Gold
1 1/2 cups milk
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
1 1/4 teaspoons salt
3/4 teaspoon black pepper




MAKE OIL:

Purée chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine-mesh sieve into a glass measure, pressing on and discarding solids.



PREPARE POTATOES:

Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.


While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted.


Drain potatoes in a colander and return to pot. Add hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons herb oil.


If desired, serve potatoes drizzled with some of remaining oil.

CHIVE AND PARSLEY MASHED POTATOES

FOR CHIVE AND PARSLEY OIL
  • 1 cup chopped fresh chives
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup plus 3 tablespoons olive oil
  • 1/4 teaspoon salt

FOR MASHED POTATOES

  • 5 lb yellow-fleshed potatoes such as Yukon Gold
  • 1 1/2 cups milk
  • 1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon black pepper

MAKE OIL:

  • Purée chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine-mesh sieve into a glass measure, pressing on and discarding solids.

PREPARE POTATOES:

  • Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
  • While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted.
  • Drain potatoes in a colander and return to pot. Add hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons herb oil.
  • If desired, serve potatoes drizzled with some of remaining oil.