Mashed potatoes with fresh herbs

Ingredients for 2 servings:

• 300 g potatoes, waxy, small
• 2 tbsp butter
• 2 tbsp fresh herbs, preferably rosemary and thyme
• Pepper, white
• Fleur de Sel or salt from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

mashed potatoes from the oven

Boil the potatoes unpeeled until tender and let cool for about 1 hour so they don’t fall apart when mashed. Place the potatoes in a slightly larger casserole dish. There should be enough room so that you can flatten them with the heel of your hand until the skins burst. Mix the butter with a little pepper and the roughly chopped herbs and spread it over the burst white flesh of the potatoes. Sprinkle with salt. Bake in the oven at 200°C (top/bottom heat) for about 20 minutes. In the photo, I served it with venison steak, red wine sauce, cranberry-apple jam, and some cucumber salad. You can find the recipes for venison steak and jam in my profile.