The very first time I ate mashed potatoes with parsley, olive oil and garlic was at a family lunch in a small town deep in the Marche 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 these Parsley Mashed Potatoes we’ve used Gremolata to stir into the mash, because you can make a batch, use some for the potatoes and freeze the rest to add to soups, or make a more deliciously green mash.
- Place the potatoes in a pot and cover with cold water. Bring to a boil, and continue to boil until tender when pierced with a fork. Drain and once cool enough to handle, peel. The skins will rub off.
- Mash the potato with a masher to desired smoothness. Stir in the Parsley Gremolata. Taste for seasoning then serve warm, if you are on the neutropenic diet, re-heat the potatoes with the gremolata for a few minutes.
- 2 pounds Idaho potatoes, scrubbed
- 1 recipe Parsley Gremolata
Ann's Tips and Tricks
Floury potatoes are essential for making good mash. The best floury potatoes are Idahos and Russets. Yukon Gold is a good all rounder, too if you prefer them.