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Potato Purée with Parsley
Preparation info
Difficulty
Easy
Appears in
Roast Chicken & Other Stories
By Simon Hopkinson and Lindsey Bareham
Published 1994
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.)
Ingredients
900 g 2 lb - salt and pepper
2
Method
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