Chive and Parsley Mashed Potatoes

Ingredients

• Olive oil

  Salad or cooking

  ⅝ cup or 130g

• Potato

  Flesh and skin, raw

  10 Potato medium or 2.13kg

• Salt

  Table

  ¼ tsp or 2g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Butter

  Unsalted

  1 stick or 113g

• Salt

  Table

  1 ¼ tsp or 8g

• Chives

  Raw

  16 tbsp chopped or 48g

• Parsley

  Raw

  ¾ cup or 45g

Directions

1. Finely chop chives and parsley. Divide butter into (4) 1-tablespoon pieces.
2. Make oil: Pure chives and parsley with half-cup 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.
3. 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.
4. While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted.
5. Drain potatoes in a colander and return to pot. Add hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons herb oil.
6. If desired, serve potatoes drizzled with some of remaining oil.

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• Sour Cream and Parsley Mashed Potatoes
• Fingerling Potatoes with Chives and Tarragon
• Light and Silky Mashed Potatoes
• Leek and Fennel Mashed Potatoes
• Mashed Potatoes with Carrots and Leeks