Mashed potatoes with olive oil and herbs

Ingredients:

• 900 g of crumbly potatoes for cooking, preferably Russet-Burbank (about 4 medium tubers), peeled and cut into 2.5 cm pieces.
• 1 tsp coarse salt + more as needed
• 1/4 cup extra-virgin olive oil
• 1 teaspoon finely chopped fresh basil
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh tarragon

Preparation:

1. In a large saucepan, combine the potatoes with 1 teaspoon of salt and cover with cold water. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Drain, reserving 1/2 cup of the water.
2. Return the potatoes to the pan. Heat the pan, shaking, over medium heat for about a minute to dry out the potatoes. Transfer the potatoes to a vegetable grinder or bowl.
3. Add the olive oil and reserved cooking liquid to the pan and heat over medium heat. Remove from the heat. Grind the potatoes through a food processor or mash them in a bowl and transfer to the pan. Add the basil, parsley, and tarragon and stir. Season with salt and pepper to taste and serve immediately.