CHIVE AND PARSLEY MASHED POTATOES

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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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