Red and Green Mash

Ingredients

• Red Mash
• 6 small-medium boiler potatoes, peeled
• 1 small beet, peeled, trimmed, and thinly sliced
• 1/2 milk, plus 1/2 cup, plus more if desired to thin out potatoes
• 1 1/2 tablespoons goat cheese
• 1 tablespoon butter
• Salt and pepper
• Green Mash
• 1/2 cup chopped fresh chervil
• 1/2 cup chopped fresh flat leaf parsley
• 1/4 cup chopped fresh chives
• 1 tablespoon chopped fresh tarragon
• 1/2 cup crème fraîche
• 1/4 cup milk, plus more if desired to thin out potatoes

Directions

1. Add all 12 potatoes to a stock pot, pour in enough cold water to barely cover them, and set the lid on top. Bring the pot to a boil, salt the water, and cook until the potatoes are soft when pierced, about 25 minutes.
2. While the potatoes cook, combine the beet slices with 1/2 cup of milk and simmer until the beet is barely tender, about 15 minutes. Warm the milk over medium heat just until it reaches a simmer, then turn the heat down to low for the remaining cooking time.
3. For the Green Mash, add the chervil, parsley, chives, tarragon, salt, pepper, and crème fraîche to a small food processor. Process until the mixture is fully smooth and vividly green.
4. Once the beet is done, transfer the beet and its cooking milk to a small food processor. Pour in another 1/2 cup of warm milk and puree until smooth.
5. Press 6 potatoes through a ricer into one large bowl, then rice the remaining 6 potatoes into a second large bowl.
6. To make the Green Mash, stir the herbed crème fraîche into one bowl of potatoes with 1/4 cup hot milk and 1 tablespoon butter. Mix until everything is evenly incorporated.
7. For the Red Mash, combine the second bowl of potatoes with the beet puree, goat cheese, and butter. Stir until the color and texture are even.
8. Taste and season the two mashes separately, then check the texture. If you want them looser, stir in additional milk gradually until the consistency is where you like it. The original recipe makes a very potato-forward mash.