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1
Put all 12 potatoes in a stock pot, just cover with cold water, and cover the pot with a lid. Bring the water to a boil, season with salt, and cook until the potatoes are tender-about 25 minutes.
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2
Meanwhile, simmer the beet slices in 1/2 cup of milk until the beet is just tender-about 15 minutes. You'll want to heat the milk on medium until it simmers, and then lower the heat to low for the rest of the cooking process.
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3
Next, begin work on the Green Mash. Place the chervil, parsley, chives, and tarragon with salt and pepper and creme fraiche in a small food processor and blend until completely smooth and green.
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4
When the beet has finished cooking, add the beet and the milk that it cooked in, along with another 1/2 cup of warm milk, into a small food processor, and blend until smooth.
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5
Using a ricer, mash 6 potatoes into one large bowl, and 6 potatoes into another large bowl.
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6
For the Green mash, add 1/4 cup of hot milk, 1 tablespoon of butter, and the herbed creme fraiche to one bowl of potatoes. Mix until thoroughly combined.
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7
For the Red Mash, add the beet mixture, the goat cheese, and the butter, and mix until thoroughly combined.
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8
At this point, season both mashes separately, and assess the consistency of the potatoes. For a thinner mash, add more milk, a little a time, until you are satisfied. The original recipe makes very potato-y mash.
