Mashed Potatoes with Chives (Irish)

At her Ballyknocken House in Ashford, County Wicklow, Catherine Fulvio serves this side dish with various preparations of lamb raised on Ballyknocken Farm.

2 lbs russet or other floury potatoes (~ 4-5), peeled and quartered (1 kg)
6 sprigs thyme, tied in a bundle
1 bunch fresh chives, snipped
1 cup fresh parsley, loosely packed, chopped (35-40 g)
¼ cup extra-virgin olive oil (60 mL)
¾ tsp. sea salt
½ cup milk (120 mL)
¼ cup heavy cream (60 mL)
black pepper, freshly ground

Put the potatoes and thyme bundle into a large pot with cold salted water to cover. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 20-30 minutes or until they are easily pierced with a fork.

Meanwhile, put the chives, parsley, olive oil, and salt into a blender or the bowl of a food processor and process until a smooth paste is formed.

When potatoes are done, drain and set aside, discarding the thyme bundle. Pour the milk and cream into the same pot and bring to a simmer over medium heat; then press the potatoes through a ricer directly into the pot or mash them in a large bowl, then add them to the pot. Stir the riced potatoes into the milk mixture, then stir in herb paste, mixing well until it is completely incorporated. Season to taste with salt and pepper.

Makes 6-8 servings.