Potato Purée with Parsley

Name: Potato Purée with Parsley
Ingredients: salt and pepper; 900 g/2 lb potatoes, peeled and cut into large chunks; 150 ml/¼ pint milk; 110 g/4 oz butter; 2 bunches of flat-leaf parsley, leaves only; salt and pepper; ½ garlic clove, peeled and crushed; 150 ml/¼ pint double cream

Preparation info

Difficulty
Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                                              

Ingredients

         
  


Method

                    

                                           