From MM: Mashed Potatoes with Garlic & Parsley

13 Oct
Mashed Potatoes with Garlic & Parsley
Serves 4
4 Russet potatoes, peeled
4 garlic cloves, minced
1 bunch parsley, chopped
1/2 cup milk, scalded
4 oz butter
salt and pepper

Quarter the potatoes, place in a saucepan and cover with cold water. Add salt, garlic and parsley. Simmer until potatoes are tender (15 minutes) then drain.

Mash the potatoes in the same pan you used to cook them. Then, using a wooden spoon, stir the potatoes vigorously to dry them over medium heat.

When the potatoes stop sticking to the wooden spoon, remove from the heat, stir half the milk and the butter (in small pieces) until all are incorporated. Add the rest of the milk if needed to thin the mashed potatoes. Season with salt and pepper.
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A light and fruity Cabernet


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