Chive Mashed Potatoes

(37)

124 comments
READY IN: 55mins
Ingredients
  • CHIVE AND PARSLEY OIL
  • 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
  • MASHED POTATOES
  • 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
Directions
  • Make oil:.
  • 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.
  • 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 to a simmer, stirring until butter is melted.
  • 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.
  • If desired, serve potatoes drizzled with some of remaining oil. Enjoy!
  • Note:.
  • Oil can be made 4 days ahead and covered and chilled. Bring to room temperature before using.
  • Potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature before reheating in a microwave or double boiler, stirring occasionally.