Cook the potatoes in salted boiling water for 12-15 until
tender to a point of a knife.
Heat the butter and milk together until the butter is thoroughly
melted. Blanch the herbs in boiling salted water 2-3 minutes
and then drain and rinse thoroughly under very cold water
until completely cooled.
Place blanched herbs in a blender, slowly add the olive oil
while the motor is still running to form a smooth puree.
Mash the potatoes, then add butter and cream. Sir thoroughly
until you have a smooth paste.
Finally fold in herb puree and season generously. Mix well
to form a green smooth mash.
Recipe from Merrilees Parker