Burgundy Recipes – Mashed Potato

Serves 4-6 people


  • 6 medium potatoes, peel and cut into large chunks
  • ¼ pint double cream
  • 2 ½ oz / 75 g butter
  • a handful of chives
  • a handful of parsley
  • 3 tablespoons of extra virgin olive oil
  • salt and pepper


  1. Cook the potatoes in salted boiling water for 12-15 until tender to a point of a knife.
  2. Heat the butter and milk together until the butter is thoroughly melted. Blanch the herbs in boiling salted water 2-3 minutes and then drain and rinse thoroughly under very cold water until completely cooled.
  3. Place blanched herbs in a blender, slowly add the olive oil while the motor is still running to form a smooth puree.
  4. Mash the potatoes, then add butter and cream. Sir thoroughly until you have a smooth paste.
  5. Finally fold in herb puree and season generously. Mix well to form a green smooth mash.

Recipe from Merrilees Parker