Chive and Parsley Mashed Potatoes

Sharon123's Note:

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.

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Yield: 8

Chive and parsley oil

• 236.59 ml chopped fresh chives
• 177.44 ml chopped fresh flat-leaf parsley
• 118.29 ml olive oil plus 3 tablespoons olive oil
• 1.23 ml salt

Mashed potatoes

• 2267.96 g yukon gold potatoes (or other yellow fleshed potatoes)
• 354.88 ml milk
• 118.29 ml unsalted butter, cut into 1/2-inch pieces
• 6.16 ml salt
• 3.69 ml vreshly ground black pepper

Directions:

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.

Reviews

[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

[lauralie41]

Sorry for being so late reviewing your potatoes Sharon, they were wonderful! The chive and parsley oil smells very good. Did forget to strain it and had a bit of a green tinge to the potatoes but that was ok with us. :) The potatoes are creamy and have a very nice fresh flavor from the chive and parsley oil. Nothing goes better with potatoes then chives! Served with a chuck roast that I put in the slow cooker and creamed peas for a perfect Sunday dinner. Made and reviewed for the French Forum's Herb of The Month - Chives (May).

[Rita~]

This was the bad of my Menu #31774. I wish I used garlic chives for this, but that is fine, regular was great. Don`t discard the solids! Use it in a pesto, stew, soup, top veggies, spread it on toasted Italian bread.......It`s just to good to toss. Thanks Sharon!