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1
Place the potatoes in a large saucepan and add enough cold water to cover by 2 inches.
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2
Bring to a low boil and cook, uncovered, 25 to 30 minutes, until the potatoes are tender when pierced with the tip of a sharp knife.
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3
Drain the potatoes and return them to the saucepan while still warm.
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4
Add the butter and milk and mash with a potato masher until all the butter and milk are incorporated and the potatoes are creamy.
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5
(Note: If you like smooth mashed potatoes, use an electric hand mixer instead of a masher and beat until smooth.)
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6
Season with salt and pepper; drizzle with Chive Oil, and serve immediately.
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7
To Make the Chive Oil:
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8
Place the chives, parsley, oil, and salt in the container of a blender and blend at high speed for about 3 to 4 minutes, until completely pureed.
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9
Strain the mixture through a sieve, pressing with the back of a wooden spoon to remove all the fibrous threads of the chives.
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10
Refrigerate in an airtight container until ready to use.
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11
Remove from the refrigerator 1 hour before serving and shake to blend thoroughly.
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12
Variations: For low-fat mashed potatoes, omit the butter and add just enough skim milk, plain yogurt, or buttermilk, plus a few teaspoons of olive oil, to reach the desired consistency.
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13
Either way classic or low-fatthe potatoes can be flavored with blue cheese; pureed roasted garlic; Parmesan cheese; chopped caramelized onions; cooked, crumbled bacon; or chopped fresh herbs.
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14
Different types of potatoes can also be used: try Yukon gold, new potatoes (with or without the peel), or peeled sweet potatoes.
