Chive And Parsley Mashed Potatoes - cooking recipe

Ingredients

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

Preparation

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