Recipe: Mashed Potatoes Flavored with Herbs

Name: Mashed Potatoes Flavored with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g (21 oz) of large potatoes (Touquet or similar); A few leaves of parsley, cilantro, basil and mint cleaned and chopped together; 1 clove of garlic, degermed, crushed and chopped; 50 g (1.75 oz) of hazelnuts, crushed and toasted; 100 g (3.5 oz) of smoked eel* cut into tiny mirepoix (small cubes); 8 cl (0.3 cup) of olive oil; a little lemon thyme flower (if you have it); 1 bay leaf; coarse salt, fine salt, white pepper from the mill

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 10 min

Cook 30 min

Total 40 min

Servings 4 serv.

Ingredients for 4 servings

600 g (21 oz) of large potatoes (Touquet or similar)
A few leaves of parsley, cilantro, basil and mint cleaned and chopped together
1 clove of garlic, degermed, crushed and chopped
50 g (1.75 oz) of hazelnuts, crushed and toasted
100 g (3.5 oz) of smoked eel* cut into tiny mirepoix (small cubes)
8 cl (0.3 cup) of olive oil
a little lemon thyme flower (if you have it)
1 bay leaf
coarse salt, fine salt, white pepper from the mill

Step-by-step directions

1 Wash your potatoes then place them in a saucepan, cover with water, salt with coarse salt, add the thyme and bay leaf, then after approximately 20 minutes of cooking, test with the tip of a knife (which should sink in) to see if your potatoes are cooked.

2 While they are still hot, drain them, peel them as quickly as possible and place them on your work surface.

3 Using a fork, mash your potatoes, return this mash to your saucepan and dry it with a spatula over the heat for 5 minutes, then season with salt and pepper, add the olive oil, garlic and all the herbs, taste the seasoning and cover.
Assembly
In 4 tall ring molds, place half of your puree, then distribute the eel cubes and hazelnuts, cover with the rest of your puree
keep it this way in the oven heated to 80°C (175°F)
then when it's time to eat, place them on your hot plates, and unmold them. You can, as I did, pour a little fresh tomato coulis around it.
*You can also try it with other smoked fish or even smoked duck breast for example.