Herb puree | Seasoning to cut Cep

- 1 kg of potato
- 100 g of fresh cheese
- 15 cl of olive oil 
- A few leaves of fresh herbs:
  Coriander, sage, tarragon, mint, basil, marjoram

1. Peel potatoes.
2. Cook in a pan of cold water.
3. Once boiling, salt the water.
4. Chop the herbs together with 5 cl of olive oil.
5. Drain the potatoes, keeping a little of the cooking juices.
6. Mash the potatoes.
7. Add the cream cheese, 10cl of olive oil and the chopped herbs
8. Accompany with the porcini mushroom seasoning.