Boil the potatoes in salt water until soft, peel them and mash them with the potato masher. Heat the heavy cream and mix with the mashed potatoes and the vegetable stock. Add butter and herbs.
Pour through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously.
Recipe by of 2 times Gault-Millau awarded chef Lukas Nagl, Restaurant "Bootshaus" (Austria)
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