Steps:
- Peel the potatoes and cut them into 2-inch cubes.
- 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.
- Drain the potatoes and force them through a food mill or potato ricer. Return to the saucepan.
- Meanwhile, put the parsley and 1/4 cup of the milk into a food processor. Blend until coarsely chopped.
- 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.
- 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.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 679 milligrams, Sugar 5 grams, TransFat 0 grams
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