Name: Chive and Parsley Mashed Potatoes
Cook time: 30 min
Total time: 1 1/4 hr
Yield: Makes 8 to 10 servings
Ingredients: 1 cup chopped fresh chives; 3/4 cup chopped fresh flat-leaf parsley; 1/2 cup plus 3 tablespoons olive oil; 1/4 teaspoon salt; 5 lb yellow-fleshed potatoes such as Yukon Gold; 1 1/2 cups milk; 1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces; 1 1/4 teaspoons salt; 3/4 teaspoon black pepper

Image may contain Creme Cream Food Dessert Plant and Bowl

Chive and Parsley Mashed Potatoes

Cooks' notes:

Oil can be made 4 days ahead and chilled, covered. Bring to room temperature before using.

Potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature before reheating in a microwave or double boiler, stirring occasionally.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.