Steam the potatoes over simmering water until very tender, 15–18 minutes.
In a large nonstick frying pan over low heat, warm the oil. Add the potatoes. Using a wooden spoon, smash the potatoes coarsely, adjusting their texture as necessary with the broth. Mix in the herbs. Season to taste with salt and pepper and serve right away.
© 2013 All rights reserved. Published by Weldon Owen.