Ingredients: 6 large potatoes, peeled 1 tablespoon warm water 10 g chopped chives 60 g chopped parsley 25 g butter Salt and pepper to taste 30 g soft butter Time: 15 min Directions:1. Using an apple corer, push through the potatoes to create "barrel" shapes. 2. Cook in salted water until just cooked, 6-8 minutes, drain and return to the pot. 3. Mix the herbs, 25 g of butter and salt and pepper to taste then mix in with the warm potatoes. 4. Whip 30 g of soft butter in a mixer with 1 tablespoon of warm water until light in colour and combined. 5. Serve melting over the hot barrel potatoes. |