The affinity between potatoes and parsley is usually demonstrated by tossing new potatoes in butter and the chopped herb. I like to take it one step further and put the parsley in a soft, almost sloppy purée of potatoes. It excels as a side dish for white fish.
Recipe information
Yield
enough for 4
Ingredients
Preparation
Step 1
Peel the potatoes and steam or boil them until tender. As the potatoes approach tenderness, finely chop the parsley and warm the cream in a small pan.
Step 2
Drain the potatoes, then return them to the pan, cover with a kitchen towel, and let sit for a few minutes. Mash the potatoes with the butter, then, when all is light and fluffy, stir in the cream and chopped parsley. Put the potatoes into a stand mixer fitted with the paddle attachment and beat with a little black pepper.
Step 3
Check the seasoning and serve immediately.
