Parsley Mashed Potatoes (Vegetarian)
Serves: 4 | Prep time: 5 minutes | Cook time: 30 minutes
Ingredients:
- 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
Instructions:
- Bring a small saucepan of salted water to boil. Add the parsley, cook for 1 minute, and drain immediately.
- Transfer parsley to a food processor or blender and blend with an additional tablespoon of water until very smooth.
- 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.
- While the potatoes cook, melt the butter with the scallions in a skillet over medium heat for about a minute until the scallions soften.
- Add whole milk, parsley purée, and salt and pepper to taste. Cook, stirring constantly, for about 5 minutes. Then reduce heat to low.
- 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.
- Season with additional salt and pepper, if you wish, and garnish with a few sprigs of parsley.
