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

Parsley Mashed Potatoes

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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 Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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