Put the garlic aside and season your potatoes with chives and parsley

by Monika Bartyzel, Posted Nov 4th 2008 @ 12:58PM

I love garlic. I grew up on it. In my house, there were two things always on-hand to season a dish -- pepper and garlic powder. (My family almost never used salt!) I can't do without either, and that also means that I eat a lot of garlic-flavored dishes, like garlic mashed potatoes. (Good to keep the vampires away, and the mens.)

But now I have a new beloved mashed potato flavor -- chives and parsley. Wanting something fresh and light to go with my Lamb Hunter-Style, I found this recipe on Epicurious for Chive and Parsley Mashed Potatoes. It's not quite as easy as throwing a little garlic into the mix, but the effort is worth the great flavor.

The trick to the green and tasty taters -- an herb olive oil. Just puree 1 cup of fresh chives, 3/4 cup fresh parsley, 1/4 teaspoon of salt, and just over 1/2 a cup of olive oil. Once it is smooth, push it through a metal sieve. Take the remaining oil and pour some, to taste, into your potatoes. Since nothing is cooked, you get that fresh and light herb taste, which makes the potato a great addition to any rich and heavy meat dish.

Okay ... I have to admit that I cheated just a little and sprinkled some garlic-flavored sea salt on top, which made it even more delish!

Filed Under: Ingredients
Tags: chives, mashed potatoes, MashedPotatoes, olive oil, OliveOil, parsley, vegetables