Cook The Book: Potato Purée With Parsley

1. 1

   Bring a large pot of water to boil and salt it. Cook the potatoes until tender. Drain, mash, and keep warm in a covered stainless steel or enameled pan.

2. 2

   Prepare an ice-water bath, and in another pan of boiling water, blanch the parsley leaves. Refresh in the cold water, drain, and reserve. Heat the butter, milk, cream, garlic, and seasoning. Pour into a blender with the parsley, and blend together while still hot. (Cool dairy products have a tendency to separate, so make sure everything is hot.) Add this puree to the warm potatoes; whisk together thoroughly.

* Per serving · 4 servings · Values may vary.

No additional tips available.