Potato Mashing Recipes

Onion & Parsley Mash

INGREDIENTS

1.25 kg washed potatoes
4 large onions, peeled & minced
1 large bunch fresh continental parsley, stems removed
1/3 cup cold water
Large pinch of salt
1 1/2 cups (375 ml) whole milk – more if desired
1/2 cup (125 g) butter

METHOD

1. Cook parsley leaves in medium saucepan of boiling salted water for 1 minute. Drain. Immediately transfer parsley leaves to blender. Add 1/3 cup cold water and large pinch of salt. Blend until very smooth.
   
2. Combine milk and minced onions in medium saucepan. Bring to
   boil. Reduce heat to medium; simmer until onions are tender, about 5 minutes.


3. Place potatoes in large pot of salted water. Bring water to boil over high heat. Reduce heat to medium. Cover and cook until potatoes are tender, about 35 minutes. Drain. Return potatoes to pot. Add butter, parsley puree, and hot milk mixture. Mash potatoes with
   skin until smooth. Season to taste with salt and pepper.
   (Can be made 2 hours ahead. Let stand uncovered at
   room temperature. Stir over medium heat until heated
   through, adding more milk if necessary.)