1. Make oil:. 2. Purée 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. 3. Prepare potatoes:. 4. 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. 5. While potatoes are simmering, bring milk, butter, salt, and pepper to a simmer, stirring until butter is melted. 6. 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. 7. If desired, serve potatoes drizzled with some of remaining oil. Enjoy! 8. Note:. 9. Oil can be made 4 days ahead and covered and chilled. Bring to room temperature before using. 10. Potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature before reheating in a microwave or double boiler, stirring occasionally. ---------------------------------------------------------------------------
Nutrition
Ingredients
