Chive And Parsley Mashed Potatoes

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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.

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Steps

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Make oil:.

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Pure chives and parsley with oil and salt in a blender until smooth.

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Pour herb oil through a fine strainer into a glass cup , pressing on and discarding solids.

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Prepare potatoes:.

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Peel and quarter potatoes.

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Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot , then simmer , uncovered , until very tender , about 25 minutes.

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While potatoes are simmering , bring milk , butter , salt , and pepper to a simmer , stirring until butter is melted.

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Drain potatoes in a colander and return to pot.

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Add the hot milk mixture and mash with a potato masher until almost smooth , then stir in 4 tablespoons of the herb oil.

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If desired , serve potatoes drizzled with some of remaining oil.

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Enjoy !.

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Oil can be made 4 days ahead and covered and chilled.

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Bring to room temperature before using.

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Potatoes can be made 1 day ahead and chilled , covered.

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Bring to room temperature before reheating in a microwave or double boiler , stirring occasionally.

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Ingredients

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fresh chives, fresh flat-leaf parsley, olive oil, salt, yukon gold potatoes, milk, unsalted butter, ground black pepper