Chive and Parsley Mashed Potatoes |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
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 |
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 |
Directions:
1. 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.
2. 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.
3. While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted.
4. 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.
5. If desired, serve potatoes drizzled with some of remaining oil.
6. Cooks' notes: Oil can be made 4 days ahead and chilled, covered. Bring to room temperature before using.
7. Potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature before reheating in a microwave or double boiler, stirring occasionally.
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