Chive And Parsley Mashed Potatoes

• Chive and parsley oil
• 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
• Mashed potatoes
• 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

1. Make oil:.
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. Prepare potatoes:.
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. While potatoes are simmering, bring milk, butter, salt, and pepper to a simmer, stirring until butter is melted.
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. If desired, serve potatoes drizzled with some of remaining oil. Enjoy!
8. Note:.
9. Oil can be made 4 days ahead and covered and chilled. Bring to room temperature before using.
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.

chive, fresh chives, parsley, olive oil, salt, potatoes, gold potatoes, milk, unsalted butter, salt, vreshly ground black pepper

Taken from www.food.com/recipe/chive-and-parsley-mashed-potatoes-371254 (may not work)