Tested till perfect Chive and Parsley Mashed Potatoes
Chive and Parsley Mashed Potatoes
Photography by Matthew Kimura

Chive and Parsley Mashed Potatoes

Make-ahead mashed potatoes eliminates the mess of last-minute peeling and a crowded stove top.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2006

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 8 cups 8cupscubed peeled potatopotatoes, 3 lb/1.5kg
  • 1/4 cup 1/4cupwhipping cream
  • 2 tbsp 2tbspfinely snipped chives
  • 2 tbsp 2tbspminced fresh parsley
  • 1 tbsp 1tbspbutter
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
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Preparation

In large pot of boiling salted water, cover and cook potatoes until tender, about 10 minutes. Drain and return to pot over low heat to dry for 30 seconds. Press through food mill or potato ricer, or mash. Return to pot.

In small saucepan, heat together cream, chives, parsley, butter, salt and pepper until steaming; pour over potatoes and mash together. Scrape into serving bowl. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 24 hours. Reheat in microwaveable bowl at high for 5 minutes.)

Nutritional Information Per serving: about

cal 154 pro 3g total fat 4g sat. fat 3g
carb 27g fibre 2g chol 13mg sodium 482mg

% RDI:

calcium 2 iron 4 vit A 4 vit C 18
folate 6
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