Classic Mashed Potatoes

Directions

1. 1
   Place the potatoes in a large saucepan and add enough cold water to cover by 2 inches.
2. 2
   Bring to a low boil and cook, uncovered, 25 to 30 minutes, until the potatoes are tender when pierced with the tip of a sharp knife.
3. 3
   Drain the potatoes and return them to the saucepan while still warm.
4. 4
   Add the butter and milk and mash with a potato masher until all the butter and milk are incorporated and the potatoes are creamy.
5. 5
   (Note: If you like smooth mashed potatoes, use an electric hand mixer instead of a masher and beat until smooth.)
6. 6
   Season with salt and pepper; drizzle with Chive Oil, and serve immediately.
7. 7
   To Make the Chive Oil:
8. 8
   Place the chives, parsley, oil, and salt in the container of a blender and blend at high speed for about 3 to 4 minutes, until completely pureed.
9. 9
   Strain the mixture through a sieve, pressing with the back of a wooden spoon to remove all the fibrous threads of the chives.
10. 10
    Refrigerate in an airtight container until ready to use.
11. 11
    Remove from the refrigerator 1 hour before serving and shake to blend thoroughly.
12. 12
    Variations: For low-fat mashed potatoes, omit the butter and add just enough skim milk, plain yogurt, or buttermilk, plus a few teaspoons of olive oil, to reach the desired consistency.
13. 13
    Either way classic or low-fatthe potatoes can be flavored with blue cheese; pureed roasted garlic; Parmesan cheese; chopped caramelized onions; cooked, crumbled bacon; or chopped fresh herbs.
14. 14
    Different types of potatoes can also be used: try Yukon gold, new potatoes (with or without the peel), or peeled sweet potatoes.