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| Adapted from "Herbier Gourmand" by Marc Veyrat and François Couplan (Hachette, 1997) |
| 2 pounds (about 6 medium) Yukon Gold potatoes, scrubbed |
| 3 tablespoons unsalted butter |
| Pinch confectioners' sugar |
| 1/2 cup loosely packed, finely chopped fresh chervil leaves |
| Salt and freshly ground black pepper. |
| 1. In a large saucepan, combine potatoes with water to cover. Add sea salt to taste. Place over |
| high heat, and bring to a boil. Cook until just tender, about 20 minutes. Drain and peel while still |
| warm; slice 1/4- inch thick. |
| 2. Whip cream until it holds peaks. Set aside. |
| 3. Place a large skillet over medium heat. Add butter; when it foams, add potato slices. Add sugar, |
| chervil, and salt and pepper to taste. Sauté 5 minutes, adjusting heat as necessary so butter |
| 4. Remove skillet from heat, and crush potatoes with a fork. Add whipped cream, and work in until |
| well blended. Adjust seasonings to taste, and transfer to a warm platter. Serve hot. |
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