Parsley Mashed Potatoes (Vegetarian)

Serves: 4 | Prep time: 5 minutes | Cook time: 30 minutes


  • 1 large bunch of Tower Garden parsley, de-stemmed
  • 1/2 bunch finely chopped spring onions
  • 50g butter
  • 235ml whole milk
  • 500g Yukon gold potatoes, scrubbed and cut into 2cm cubes
  • Kosher salt
  • Black pepper


  1. Bring a small saucepan of salted water to boil. Add the parsley, cook for 1 minute, and drain immediately.
  2. Transfer parsley to a food processor or blender and blend with an additional tablespoon of water until very smooth.
  3. Place potatoes in a large pot and cover them with water until they are submerged by about 2cm. Add a generous pinch of salt and bring to a boil.
  4. While the potatoes cook, melt the butter with the scallions in a skillet over medium heat for about a minute until the scallions soften.
  5. Add whole milk, parsley purée, and salt and pepper to taste. Cook, stirring constantly, for about 5 minutes. Then reduce heat to low.
  6. After the potatoes have boiled for about 15 minutes and are soft, drain and return them to the pot. Mash them using a fork or potato masher and add a few tablespoons of the cream mixture at a time until it is fully integrated.
  7. Season with additional salt and pepper, if you wish, and garnish with a few sprigs of parsley.