Add some color, chive and parsley potatoes For chive and parsley oil 1 cup chopped fresh chives 3/4 cup chopped fresh flat-leaf parsley 1/2 cup plus 3 tablespoons olive oil 1/4 teaspoon salt For mashed potatoes 5 lb yellow-fleshed potatoes such as Yukon Gold 1 1/2 cups milk 1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces 1 1/4 teaspoons salt 3/4 teaspoon black pepper Make oil: 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: 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. While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted. 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. If desired, serve potatoes drizzled with some of remaining oil.
Posted on: Tue, 12 Nov 2013 16:08:22 +0000
Trending Topics
Recently Viewed Topics
© 2015