The affinity between potatoes and parsley is usually demonstrated by tossing new potatoes in butter and the chopped herb. I like to take it one step further and put the parsley in a soft, almost sloppy purée of potatoes. It excels as a side dish for white fish.

　　

Ingredients

enough for 4

　　large floury potatoes – 4

　　parsley – a large bunch

　　light cream – 2/3 cup (150ml)

　　butter – 4 tablespoons (50g)

　　

Step 1

Peel the potatoes and steam or boil them until tender. As the potatoes approach tenderness, finely chop the parsley and warm the cream in a small pan.

　　

Step 2

Drain the potatoes, then return them to the pan, cover with a kitchen towel, and let sit for a few minutes. Mash the potatoes with the butter, then, when all is light and fluffy, stir in the cream and chopped parsley. Put the potatoes into a stand mixer fitted with the paddle attachment and beat with a little black pepper.

　　

Step 3

Check the seasoning and serve immediately.

　　Tender