Oil can be made 4 days ahead and chilled, covered. 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.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 8 to 10 servings
Ingredients
For chive and parsley oil
For mashed potatoes
Preparation
Make oil:
Step 1
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.
Prepare potatoes:
Step 2
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.
Step 3
While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted.
Step 4
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.
Step 5
If desired, serve potatoes drizzled with some of remaining oil.
