Potato Purée with Parsley

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This purée is fabulous with fish. It puts one in mind of a really good fish pie, fish cakes and, of course, any poached fish with parsley sauce. Essentially, this recipe turns simple mashed potato into something quite special. It is very appealing to look at and its taste is so good that you could almost eat it on its own (I have.)


  • 900 g/2 lb potatoes, peeled and cut into large chunks
  • salt and pepper
  • 2


Cook the potatoes in boiling salted water until tender. Drain, mash and keep warm in a covered stainless-steel or enamelled pan.

In another pan of fiercely boiling water, blanch the parsley leaves, refresh in cold water, drain and reserve. Heat together the butter, milk, double cream, garlic and seasoning. Tip into a blender with the parsley, and blend together while still hot. (It is i