Chive and Parsley Mashed Potatoes

Ingredients

• 0.8 teaspoon pepper black
• 1 cup chives fresh chopped
• 0.8 cup parsley fresh chopped
• 1.5 cups milk 
• 0.5 cup olive oil 
• 1.3 teaspoons salt 
• 0.5 cup butter unsalted cut into tablespoon pieces
• 5 lb yukon gold potatoes 

Equipment

• pot
• sieve
• blender
• double boiler
• potato masher
• microwave
• colander

Directions

1. Purée chives and parsley with oil and salt in a blender until smooth.
2. Pour herb oil through a fine-mesh sieve into a glass measure, pressing on and discarding solids.
3. 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.
4. While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted.
5. Drain potatoes in a colander and return to pot.
6. Add hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons herb oil.
7. If desired, serve potatoes drizzled with some of remaining oil.
8. 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.