Summary

Ingredients

• 1 kg potato (s), floury cooking
• 0.25 liter ¼ milk, warm
• some salt and pepper
• some nutmeg
• 3 tablespoon, heaped butter
• 1 bunch leaf parsley
• 0.5 ½ bunch chives
• Lovage, some leaves
• 100 g butter, soft
• curry

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Instructions

1. For the herb butter:
2. Wash all herbs and pat dry. Then chop parsley, chives and lovage very finely. The finely weighed herbs and soft butter are mixed with the spices and a small pinch of curry to create a creamy, piquant herb butter.
3. This should soak in the refrigerator for a day, but at least three to four hours.
4. For the puree, the potatoes are cooked in 20-30 minutes, depending on their size. Depending on your taste, you can cook them as jacket potatoes or boiled potatoes.
5. The empty pot is put back on the switched off hotplate. Then the potatoes are pushed back into the pot by the potato press. The lukewarm milk is added in stages and everything is mixed into puree with a wooden spoon. Stir in salt, pepper and nutmeg to taste. Finally add 2/3 of the herb butter. It melts in the hot puree and is incorporated into the puree.
6. If the puree has too little color or too little herbal taste, add the remaining herb butter as well.