Ingredients
For chive and parsley oil
1
cup chopped fresh chives
3/4
cup chopped fresh flat-leaf parsley
1/2
cup plus 3 tbsp olive oil
5
lb yellow-fleshed potatoes such as Yukon Gold
1
stick (1/2 cup) unsalted butter, cut into tbsp pieces
Directions
2.
Purée chives and parsley with 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.
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 just to a simmer, stirring until butter is melted.
6.
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.
7.
If desired, serve potatoes drizzled with some of remaining oil.
9.
Oil can be made 4 days ahead and chilled, covered. 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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