Red And Green Recipe: Red And Green Mash

1. 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.

2. 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.

3. 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.

4. 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.

5. 5

   Using a ricer, mash 6 potatoes into one large bowl, and 6 potatoes into another large bowl.

6. 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.

7. 7

   For the Red Mash, add the beet mixture, the goat cheese, and the butter, and mix until thoroughly combined.

8. 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.

* Per serving · 4 servings · Values may vary.