Parsley Mashed Potatoes

Mashed potatoes get an upgrade with the addition of herby, garlicky gremolata. In the words of our founder, Ann: “The very first time I ate mashed potatoes with parsley, olive oil, and garlic was... at a family lunch in a small town in Italy. I hadn’t long left London, and this way of eating potatoes was a weird novelty for me as one, we only ever used butter, and two, they were green. But it was so delicious, that I quickly started using this idea in my own kitchen.”

With this recipe, you can make a batch of gremolata, use some for the potatoes, and then freeze the rest to add to soups or make more mashed potatoes.