Recipe by Sharon123
These green mashed potatoes are so cool looking! This would be great for St. Patrick's day, Thanksgiving or any weeknight you want to kick your regular mashed potatoes up a notch! Adapted from Gourmet magazine.
Top Review by bigbadbrenda
Now I didnt strain the oil ,I just added it to the mashed potatoes.Different way of looking at potatoes. I want to add eggs and ham lol. Very good and will make again. Made for zwt6 for the Xtra hot dishes
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
- 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
Directions See How It's Made
- Make oil:.
- 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.
- 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!
- 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.