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Mashed Potatoes with Parsley
Purée al Prezzemolo

A faster way to prepare an all time classic. This traditional recipe is revived with the addition of fresh parsley.

2 lb (900 g) potatoes


1/2 cup (120 cc) milk

4 tablespoons butter

Large bunch of parsley, finely chopped

4 tablespoons parmigiano reggiano cheese, freshly grated

Peel and dice the potatoes.

Place the potatoes in a pot and add just enough water to keep them covered. Bring to a boil.

When the water starts boiling, add salt. Cook until tender.  Drain the excess water.

Reduce the potatoes to a paste using a potato masher.

Combine milk and butter.

Stir in the parsley.

Add parmigiano cheese, stir to combine. Serve hot.

Side Course >> Mashed Potatoes with Parsley