- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 6 servings
Ingredients
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
Directions
- 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.
- 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.
- 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.
