Pierre Franey's Green Mashed Potatoes
Updated October 31, 2022
- Total Time
- 35 minutes
- Rating
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Ingredients
1 ½ pounds russet potatoes
6 large garlic cloves peeled
Salt to taste
2 cups loosely packed parsley with stems
1 ¼ cups warm milk
2 tablespoons butter
Freshly ground white pepper to taste
Nutritional analysis per serving (4 servings)
41 grams carbs; 23 milligrams cholesterol; 262 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 4 grams fiber; 683 milligrams sodium; 8 grams protein; 5 grams sugar
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