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

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.

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