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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 in it until just cooked, approximately 8–10 minutes. Add the parsley for the final 2 minutes of the cooking. Add the hot milk mixture to the potatoes. Season well, beat until creamy and smooth and serve piping hot with a lump of butter melting in the centre.
© 2001 Darina Allen. All rights reserved.