Chive And Parsley Mashed Potatoes

1. 1

   Make oil:.

2. 2

   Puree 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. 3

   Prepare potatoes:.

4. 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. 5

   While potatoes are simmering, bring milk, butter, salt, and pepper to a simmer, stirring until butter is melted.

6. 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. 7

   If desired, serve potatoes drizzled with some of remaining oil. Enjoy!

8. 8

   Note:.

9. 9

   Oil can be made 4 days ahead and covered and chilled. Bring to room temperature before using.

10. 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.

* Per serving · 4 servings · Values may vary.