Chive And Parsley Mashed Potatoes

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 1 cup chopped fresh chives
• 3/4 cup chopped fresh flat-leaf parsley
• 1/2 cup olive oil plus 3 tablespoons olive oil
• 1/4 teaspoon salt
• 5 lbs yukon gold potatoes (or other yellow fleshed potatoes)
• 1 1/2 cups milk
• 1/2 cup unsalted butter, cut into 1/2-inch pieces
• 1 1/4 teaspoons salt
• 3/4 teaspoon vreshly ground black pepper

Recipe

• 1 make oil:.
• 2 purée chives and parsley with oil and salt in a blender until smooth. pour herb oil through a fine strainer into a glass cup, pressing on and discarding solids.
• 3 prepare potatoes:.
• 4 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.
• 5 while potatoes are simmering, bring milk, butter, salt, and pepper to a simmer, stirring until butter is melted.
• 6 drain potatoes in a colander and return to pot. add the hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons of the herb oil.
• 7 if desired, serve potatoes drizzled with some of remaining oil. enjoy!
• 8 note:.
• 9 oil can be made 4 days ahead and covered and chilled. bring to room temperature before using.
• 10 potatoes can be made 1 day ahead and chilled, covered. bring to room temperature before reheating in a microwave or double boiler, stirring occasionally.