Smashed Buttermilk Potatoes with a Roasted Jalapeno Chive Oil

1. Roast the jalapenos a few inches from a broiler on a sheet of foil.  Turn so that each side begins to blacken.  About 7 minutes total.
2. Remove and carefully place in a small glass bowl and cover with saran wrap.
3. When cool enough to handle remove the charred skin and the stem and seeds.  Place the roasted jalapenos, chives, lemon juice, and salt and pepper the bowl of small food processor.  With the motor running start adding in the olive oil and run until pureed.  The mixture will not be completely smooth and there will be small bits of chive in it still.  Strain over a fine mesh sieve and reserve the oil in the fridge if not using right away.  Mixture will save for a week or more.

Potatoes

1. Preheat oven to 375 degrees. Place the whole potatoes and garlic cloves (in their skin) in a medium cast iron skillet or baking dish and coat with 2 tablespoons of the olive oil and salt and pepper.  After 30 minutes remove the garlic cloves.  Continue to roast the potatoes until tender, turning at least once, for a total of about 45-50 minutes depending on the size of the potatoes. If using fingerling or small potatoes the cook time will be less.  They will get a golden brown crust on each side that was pan side down. Toward the end of cooking take the potato smasher and push them down to flatten them and drizzle with the remaining olive oil.  Then roast another 5 minutes or so.
2. Remove from pan and place in a large glass bowl.  Add in the roasted garlic removed from the skin, buttermilk, butter, and parmesan and mash with a hand held potato masher or forks.  Add a little salt and pepper and taste.  Add more butter or salt and pepper if desired. 

Assembly

1. Place in a serving dish that can be re warmed if needed.  Top with more parmesan, the pine nuts and drizzle with the jalapeno chive oil.  Garnish with fresh chopped chives and extra jalapeno chive oil on the side.