Potatoes with Bonnes Herbes Parisienne

Small honey gold potatoes, about 1 to 1½ inches in size, have a buttery sweet flavor with velvety golden flesh and delicate skin.

Bonnes Herbes Parisienne are a rich fragrant herb mix of chives, dill weed, basil, basil, French tarragon, chervil and white pepper. The combination of traditional French herbs makes this versatile blend both savory and sweet.

Photography by Heaven on Hearth

You will need:

1½ pounds of honey gold potatoes

1 tablespoon salt

water

2 tablespoons butter

1 heaping teaspoon Bonnes Herbes Parisienne

Wash potatoes properly. These potatoes are so small and are usually clean, but I like to give them a good wash before cooking. Fill a large pot with water; add 1 tablespoon salt, adding the potatoes to the water filled pot. I like to cover them with about 1 -2 inches of water. Boil over medium high heat for approximately 28 minutes or until cooked, however, this will vary depending on the size of the pot or even your stove. It may take less time or even a bit longer.

To test the potatoes, stick a knife in a potato. If it goes in easily it’s ready, if it doesn’t, it means it needs to be cooked a bit longer. The outer part of the potato may be cooked, but the middle may need a bit more time.

Once the potatoes are cooked, drain them, by pouring them into a colander. Using the same pot, over medium low heat, add 2 tablespoons butter and allow the butter to melt, add 1 heaping teaspoon Bonnes Herbes Parisien to the melted butter, then add the cooked potatoes and toss around a few times, so that the potatoes are covered with the herb butter mixture.

This serves 4. Voilà. Now, really…how easy was that?

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Blue Cheese Mashed Potatoes

St. Agur blue cheese is a soft double-cream cheese. It has a smooth creamy texture with a mild spicy taste.

Photography by Robert Demetrius

You will need:

2 pounds red potatoes

6 cups water

1 tablespoon salt

3 tablespoons butter

4 ounces St. Agur blue cheese

3 tablespoons heavy cream

St. Agur Blue Cheese

Take the St. Agur cheese out of the fridge so it gets to room temperature. It will be so much easier to work with.

Red Potatoes

Fill a medium sized pot with 6 cups of water and 1 tablespoon of salt. Wash, peel and quarter the potatoes and throw them in the salted water.  Boil for 19 minutes or until tender.

In the meantime, melt 3 tablespoons of butter.

In a small bowl, mash the St. Agur with a fork, adding 3 tablespoons of heavy cream and 3 tablespoons of melted butter. It will be of soft, smooth and silky consistency.

Once cooked, drain the potatoes in a colander before mashing. 

Pour the creamy cheese mixture into mashed potatoes and combine well.

Adding Blue Cheese Mixture to the Mashed Potatoes

Voilà! There you go. This was another quick and easy side dish.

Herbed Lamb Chops with Blue Cheese Mashed Potatoes, Creamy Spinach and Pancetta Stuffed Mushrooms, Oven Roasted Eggplant and Roasted Sweet Pepper drizzled with Simple Balsamic Vinaigrette

I served this as a side dish with my Herbed Lamb Chops. Serves 4. Enjoy!

Look out for three new recipes tomorrow! Just in time for Easter!

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