Tarragon Mashed Potatoes
Tarragon Mashed Potatoes
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  • 8 cups (1.4 kg) peeled and cubed russet potatoes
  • 1/2 cup (115 g) butter
  • 1 tbsp (15 ml) pastis (or other anise-flavoured liqueur)
  • 3/4 cup (180 ml) 35% heavy cream
  • 1 tbsp (15 ml) chopped fresh tarragon
  • Salt and pepper
  • Preparation
  • In a large pot of salted boiling water, cook the potatoes for about 20 minutes or until tender. Drain.
  • With a masher, coarsely crush the potatoes with the butter and pastis. Add the cream and tarragon. With an electric mixer, purée until smooth. Season with salt and pepper.
  • Delicious with Roast Turkey with Pastis Sauce (see recipe) or with fish.
  • Description
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