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8
Medium
By Darina Allen
Published 1990
I am indebted to
Cook the potatoes in boiling salted water until tender; drain well, dry over the heat in the pan for a few minutes, peel and mash with most of the butter while hot. Meanwhile bring the milk to the boil and simmer the peas until just cooked, 8–10 minutes approx. Add the parsley for the final 2 minutes of cooking. Add the hot milk mixture to the potatoes. Season well, beat until creamy and smooth
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