French Mashed Potatoes

To boil perfect potatoes:

Fill a large pot three quarter’s worth with cold water and bring it to a rolling boil over high heat.

In the meantime, peel, wash and then cut the potatoes into 1-inch cubes, or as per recipe specification. Cut the cubes/pieces into equal sizes so that they all finish cooking at the same time.

If the water isn’t boiling yet, soak the potatoes in a plastic bowl, completely covering the potatoes with cold water. If not using right away, refrigerate them (in water) and use them within 2-3 days.

Carefully lower the potatoes pieces into the hot water using a slotted ladle to avoid making any splashes in the hot boiling water. Stir the potatoes occasionally until the water returns to a rolling boil, otherwise, the potatoes can stick to the pot and break up slightly. I usually reduce the heat to low-medium, boiling them “gently” and uncovered for about 20-25 minutes. I start testing for doneness* after 10 minutes or so because nothing is worse than overboiled potatoes.

Take the fresh chives and parsley and blanch them by dropping into the boiling salted water, and boil 2 to 3 minutes. Drain and rinse thoroughly under very cold water until completely cooled.

Place blanched herbs in a blender/processor and puree. While motor is still running, slowly add the olive oil to form a smooth puree paste.

Heat the cream and butter together until the butter is thoroughly melted.

Mash the cooked potatoes, then add butter and cream. Stir or gently beat (with mixer) thoroughly until smooth. Fold in herb puree mixing well, and season generously with salt and pepper.

Serve hot!

*Potatoes are done when the edges of the potatoes (pieces, cubes or whole) seem a little blunt and soft, not sharp edged like when you dropped them in AND a fork can be easily inserted into a cube and then slide off when shaken.