Pureed Yukon Gold potatoes with chive oil

Time 1 hour 15 minutes
Yields Serves 4
Pureed Yukon Gold potatoes with chive oil
(Gary Friedman / Los Angeles Times)

Chive oil


Combine the chives and the cup of oil in a saucepan and gently heat to a bare simmer.


Remove from the heat, pour into a food processor or blender and process for 10 seconds. Pour into a very clean jar. Cool, cover and steep in the refrigerator for 24 to 48 hours.


Line a funnel with a paper coffee filter and use a pastry brush to paint the filter with the remaining teaspoon of oil. Pour the chive oil into the filter and let it drip through the funnel into another very clean jar or bottle. This will take approximately 1 hour. Cover or cork tightly and label with the date. Store, tightly covered, in the refrigerator for 2 to 3 weeks. (Makes about three-fourths cup.)

Potatoes and assembly


Peel the potatoes and cut them into thick slices. Cover with cold water, add the salt, bring to a boil and cook until tender when pierced with a sharp knife, about 15 minutes. Do not overcook.


While the potatoes are cooking, heat the milk in a small saucepan until hot. Keep warm over low heat.


Drain the potatoes well. Put them through a potato ricer or food mill back into the saucepan. Add the warm milk. If you don’t have a ricer or food mill, mash the potatoes together with the warm milk.


Add 1 tablespoon chive oil and salt and pepper to taste. The puree may be prepared up to this point and kept warm in a 250-degree oven.


Just before serving, drizzle the remaining chive oil over the potatoes.

Adapted from “Essential Flavors” by Leslie Brenner and Katharine Kinsolving.

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