| Chive-Oil Mashed Potatoes
For Chive Oil
1 cup chopped fresh chives
3/4 cup flat-leaf parsley, chopped
1/2 cup plus 3 tablespoons olive oil
1/4 tsp salt
For Mashed Potatoes
5 lb Yukon Gold potatoes, peeled and quartered
1 1/2 cups milk
1 stick unsalted butter, cut into tablespoon pieces
1 1/4 tsp salt
3/4 tsp pepper
For oil:
Purée chives 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.
For potatoes:
Cover potatoes with salted cold water by 1 inch in a large pot, then simmer, uncovered, until very tender, about 25 minutes.
While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, until butter is melted.
Drain potatoes and return to pot. Add hot milk mixture, a little at a time, and mash with a potato masher until almost smooth. Then stir in 4 tablespoons herb oil (more or less, if desired).
Serves 8-10
Note: I serve these for Thanksgiving every year. Warning - They turn out green. They seem a little more exciting than your standard mashed potatoes and the taste is great if you like a more onion-flavored mashed potato. |