Ingredients

  • 1 cup chives chopped
  • ¾ cup parsley chopped
  • 110 milliliters olive oil, virgin
  • ¼ teaspoon salt
  • 22 grams potatoes yukon gold
  • 350 milliliters milk
  • 110 grams butter, unsalted
  • 1 ¼ teaspoons salt
  • ¾ teaspoon pepper

Directions

1. Purée cives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine mesh sieve into a glass measure, pressing on and discarding solids.
2. Peel and quarter potatoes. Cover potatoes with salted cold water. Simmer, covered, until very tender, about 25 minutes.
3. While potatoes are simmering, bring milk, butter, salt and pepper just to a simmer, stirring until butter is melted. Drain potatoes in a colander and return to pot. Add hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons herb oil. If desired, serve potatoes drizzled with some of remaining oil.
4. Oil can be made 4 days ahead and chilled, covered. Bring to room temperature before using.
5. Potatoes can be cooked 1 day ahead and chilled, covered. Bring to room temperature before adding remaining ingredients.

Notes
Serving Ideas:Original serves 8-10-used 8.


Categories
Potatoes
Keywords
Potatoes
MacGourmet downloadChive and Parsley Mashed Potatoes. To import, drag image to your MacGourmet recipe box.