6 large floury potatoes, in their skins

1/2 l milk

50g butter

1/2 bunch of parsley, chopped roughly

small bunch of tarragon leaves removed from the stem, or chives, chopped roughly

black pepper salt


Boil or steam the potatoes until they take easily to the knife. You might think you have too much. You can never have too much mashed potato.


Allow them to cool a little, peel them, and mash roughly with a masher or the back of a strong fork.


Bring the milk to the boil and add it to the potatoes on a gentle heat, stirring it through as you go. It is better if there is little re-heating to be done, but the difference in flavour, given all the things that can happen at home, is so minute it won’t be noticed.


When the potatoes are well warmed through, fold in the butter and add the herbs, black pepper and salt. The herbs should be rather chunky as well. Mash again, as before, making sure the milk is well incorporated. This dish should feel rustic, right to the end.