Green mashed potatoes with herb butter

Ingredients for 4 servings:

• 1 kg potatoes, floury
• ¼ liter milk, warm
• some salt and pepper
• some nutmeg
• 3 tbsp, heaped butter
• 1 bunch of flat-leaf parsley
• ½ bunch chives
• Lovage, some leaves
• 100 g butter, soft
• curry

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 50 minutes

Using leftovers for herb butter

For the herb butter: Wash all the herbs and pat dry. Then finely chop the parsley, chives, and lovage. Mix the finely chopped herbs and the softened butter with the spices and a small pinch of curry powder to create a creamy, spicy herb butter. Let it sit in the refrigerator for a day, or at least three to four hours. For the mashed potatoes, boil them for 20-30 minutes, depending on their size. You can boil them in their jackets or boil them boiled, depending on your taste. Return the empty pot to the switched-off stovetop. Then press the potatoes back into the pot using a potato ricer. Gradually add the lukewarm milk and mix everything with a wooden spoon until mashed. Stir in salt, pepper, and nutmeg to taste. Finally, add two-thirds of the herb butter. It will melt in the hot mashed potatoes and be incorporated into the mashed potatoes. If the puree doesn’t have enough color or herbal flavor, add the remaining herb butter as well.