Herb Cream

1

In a pot, combine 100 g of butter, the onion, celery, apple, parsley, and salsa, tied in a bouquet

Cover and cook over low heat for five minutes

2

Add boiling water, salt, pepper, and potatoes

3

Cook for 30 minutes or until the potato is well cooked

4

Remove from heat and remove the herb bouquet

5

Let cool a bit and blend in a blender until it forms a cream

6

Return to pot, heat over low heat, and when it comes to a boil, add the remaining butter and whipped cream

Mix well and remove from heat

Serve with chopped herbs.