Root Vegetable Mash - Cook For Your Life- anti-cancer recipes

Parsley Mashed Potatoes

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.60 out of 5)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 2 ingredients

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,...



Nutrition Facts


175 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


40 g


2 g


5 g


5 g


14 mg


  1. 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.
  2. 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.

Chef Tips

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

Leave a Review