The Perfect Herb Mashed Potato

I realise I didn't post how to make this... it's pretty simple. 


First make a herb butter. Add salt, pepper, a bunch of parsley (including the stalks), a good amount of rosemary and thyme into a hand blender. Add some cubed cold butter, about half a pack and a splash of olive oil. 


Blend and blend and blend until you have a smooth light green creamed butter. 


Put in the fridge to harden.


Make your mash as normal including adding butter and seasoning. Never stint on the butter or the salt. 


Before serving heat the herb butter up, melting it all down in a pan which also ensures that you cook out the woodier herbs. Once the butter is liquid fold through the mash, but don't work it too hard, it looks really nice if you let thick ribbons of herb buttery-ness form. 


You can do something similar with a watercress butter which is very good with beef.