Best Chive And Parsley Mashed Potatoes Recipes

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CHIVE AND PARSLEY MASHED POTATOES



Chive and Parsley Mashed Potatoes image

These green mashed potatoes are so cool looking! This would be great for St. Patrick's day, Thanksgiving or any weeknight you want to kick your regular mashed potatoes up a notch! Adapted from Gourmet magazine.

Provided by Sharon123

Categories     Potato

Time 55m

Yield 8-10

Number Of Ingredients 9

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

Steps:

  • 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.

CHIVE AND PARSLEY MASHED POTATOES



Chive and Parsley Mashed Potatoes image

Categories     Milk/Cream     Potato     Side     Thanksgiving     Quick & Easy     Fall     Chive     Parsley     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

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

Steps:

  • 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.

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