Smashed Red-Skinned Potatoes with Herb Oil

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 6 servings
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2 1/2 pounds medium red-skinned potatoes, halved

Kosher salt 

1 1/2 cups loosely packed fresh Italian parsley (about 1 bunch) 

1/4 cup olive oil 

2 tablespoons chopped fresh chives 

2 tablespoons fresh oregano leaves 

1 small clove garlic

1/2 cup whole milk, warmed 

4 tablespoons unsalted butter, melted 


  1. Put the potatoes in a large pot and cover with 2 inches of water; stir in 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce the heat slightly and simmer until tender, about 12 minutes.
  2. While the potatoes are cooking, combine the parsley, olive oil, chives, oregano, garlic and 1/4 teaspoon salt in a blender and puree until almost smooth. If it needs more liquid, add a little water, 1 tablespoon at a time, until the mixture blends easily.
  3. Drain the potatoes and return to the pot. Pour in the warm milk and melted butter and coarsely mash with a potato masher. Transfer the mashed potatoes to a serving bowl and top with the herb oil.