Whipped Potatoes With Basil Oil

• 5 large baking potatoes
• 1 cup hot milk
• 1/2 cup extra-virgin olive oil
• 1/2 cup melted butter
• Salt and freshly ground black pepper to taste
• 6 tablespoons basil oil, approximately (see recipe)
• 1 teaspoon cracked black pepper
• 4 teaspoons chopped chives

1. Peel potatoes and cut in 1-inch cubes.
2. Boil in lightly salted water until tender.
3. Drain and put in a bowl.
4. Beat the potatoes slowly, using a hand mixer or the whip attachment of an upright mixer.
5. Gradually add the hot milk.
6. When milk is mixed in, slowly drizzle in olive oil, followed by melted butter, salt and pepper.
7. To serve, drizzle basil oil over whipped potatoes, and garnish with cracked pepper and chives.

baking potatoes, hot milk, extravirgin olive oil, butter, salt, basil oil, cracked black pepper, chives

Taken from cooking.nytimes.com/recipes/9085 (may not work)