White mashed potatoes may seem boring once you’ve tried these striking chive- and parsley-infused ones. View more modern classics that are just like mom’s, except better.
For chive and parsley oil
1cupchopped fresh chives
3/4cupchopped fresh flat-leaf parsley
1/2 cup plus 3tablespoonsolive oil
1/4teaspoonsalt
For mashed potatoes
5lbyellow-fleshed potatoes such as Yukon Gold
1 1/2cupsmilk
1stick (1/2 cup) unsalted butter, cut into tablespoon pieces
1 1/4teaspoonssalt
3/4teaspoonblack 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.
Cooks’ notes:
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.
