Pierre Franey's Green Mashed Potatoes

Ingredients

  • 1 ½ pounds russet potatoes
  • 6 large garlic cloves peeled
  • Salt to taste
  • 2 cups loosely packed parsley with stems
  • 1 ¼ cups warm milk
  • 2 tablespoons butter
  • Freshly ground white pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      251 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 7 grams protein; 22 milligrams cholesterol; 59 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Peel the potatoes and cut them into 2-inch cubes.
  2. Place the potatoes and garlic in a saucepan and cover with water. Add salt. Bring to a boil, and simmer for 15 minutes or until tender.
  3. Drain the potatoes and force them through a food mill or potato ricer. Return to the saucepan.
  4. Meanwhile, put the parsley and 1/4 cup of the milk into a food processor. Blend until coarsely chopped.
  5. Place a strainer over a small bowl. Line it with cheesecloth. Transfer the parsley into the cheesecloth and squeeze very hard to extract all the juice. Reserve the juice.
  6. Add the milk, the parsley juice and the butter to the potatoes. Beat with a spoon and blend well. Add the pepper and check for seasoning. Serve immediately.

35 minutes

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