Pierre Franey's Green Mashed Potatoes
Updated Nov. 1, 2022
- Total Time
- 35 minutes
- Rating
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Ingredients
- 1½pounds russet potatoes
- 6large garlic cloves peeled
- Salt to taste
- 2cups loosely packed parsley with stems
- 1¼cups warm milk
- 2tablespoons butter
- Freshly ground white pepper to taste
Nutritional analysis per serving (4 servings)
256 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 8 grams protein; 679 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the potatoes and cut them into 2-inch cubes.
- Step 2
Place the potatoes and garlic in a saucepan and cover with water. Add salt. Bring to a boil, and simmer for 15 minutes or until tender.
- Step 3
Drain the potatoes and force them through a food mill or potato ricer. Return to the saucepan.
- Step 4
Meanwhile, put the parsley and ¼ cup of the milk into a food processor. Blend until coarsely chopped.
- Step 5
Place a strainer over a small bowl. Line it with cheesecloth. Transfer the parsley into the cheesecloth and squeeze very hard to extract all the juice. Reserve the juice.
- Step 6
Add the milk, the parsley juice and the butter to the potatoes. Beat with a spoon and blend well. Add the pepper and check for seasoning. Serve immediately.
Private Notes