10 Servings 35 min Cook
2/3 Cup Olive Oil
10 Potato medium (2-1/4" to 3-1/4" dia) Potato
1/4 Tsp Salt
1 1/2 Cup Reduced Fat Milk
3/4 Tsp Pepper
1 Stick Butter
1 1/4 Tsp Salt
16 Tbsp chopped Chives
3/4 Cup Parsley
Finely chop chives and parsley.
Divide butter into (4) 1-tablespoon pieces.
Make oil: Pure chives and parsley with half-cup 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.
