Mashed Potatoes with Chives and Parsley are comfort food at its best. Creamy, smooth and flavorful, with a bit of color, too.
Author:(By Lee Clayton Roper)
Yield:8 to 10 servings 1x
Category:side dish, gluten free
4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
4 tablespoons butter
1 1/2 cups whole milk
2 tablespoons chopped fresh Italian (flat leaf ) parsley
2 tablespoons chopped fresh chives
Fresh ground pepper
Place potatoes in a large stockpot and cover with salted water by at least 1 inch. Bring to a boil, reduce heat and simmer until potatoes are very tender when poked with a fork, around 15 to 20 minutes.
Drain; return to pot and put over high heat, shaking pan, to dry potatoes.
Remove from heat and mash potatoes. Mash or stir in cold butter until melted.
Heat milk in microwave (or on stove top) until very hot but not boiling. Stir hot milk into mashed potatoes.
Stir in parsley and chives.
Season to taste with salt and pepper and serve immediately. Can be kept warm over low heat, stirring occasionally, for 10 to 15 minutes.
Make ahead: Potatoes can be made earlier in the day, covered and refrigerated. Rewarm over medium-low heat.