Chive and Parsley Mashed Potatoes

1. 1

   Puree chives and parsley with oil and salt in a blender until smooth.

2. 2

   Pour herb oil through a fine-mesh sieve into a glass measure, pressing on and discarding solids.

3. 3

   Peel and quarter potatoes.

4. 4

   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 just to a simmer, stirring until butter is melted.

6. 6

   Drain potatoes in a colander and return to pot.

7. 7

   Add hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons herb oil.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.