Chive and Parsley Mashed Potatoes

• 1 cup chopped fresh chives
• 3/4 cup chopped fresh flat-leaf parsley
• 1/2 cup plus 3 tablespoons olive oil
• 1/4 teaspoon salt
• 5 lb yellow-fleshed potatoes such as Yukon Gold
• 1 1/2 cups milk
• 1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
• 1 1/4 teaspoons salt
• 3/4 teaspoon black pepper

1. Puree chives and parsley with oil and salt in a blender until smooth.
2. Pour herb oil through a fine-mesh sieve into a glass measure, pressing on and discarding solids.
3. Peel and quarter potatoes.
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. While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted.
6. Drain potatoes in a colander and return to pot.
7. Add hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons herb oil.
8. If desired, serve potatoes drizzled with some of remaining oil.

fresh chives, parsley, olive oil, salt, yellowfleshed potatoes, milk, unsalted butter, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/chive-and-parsley-mashed-potatoes-107366 (may not work)