Chive and Parsley Mashed Potatoes |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. Ingredients:
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:
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.
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