Introduction
This is an indulgent mashed potato recipe, elevating the humble spud to a new level. Save for special occasions as this recipe is by no means light in calories.
Bring a large pot of water to boil, and peel & cut the potatoes into cubes. Boil for 10-15 minutes until the potato is soft when inserting a knife.
Strain the potatoes, and add back to the empty pot, stir to absorb some of the excess water. Use a potato ricer (or normal masher if you don’t have one) to mash the potato until smooth. For an added level of creaminess, sieve the mashed potato by using a wooden spoon to press through a sieve. Return to the heat to keep warm.
Turn the heat down, and mix in cream, butter & chopped parsley, add in seasonings and a little milk to thin the mash if needed. Whisk until smooth.
Top with melted butter and chopped parsley.
Optional: For an added indulgence, add in some grated cheddar and chives or even some crispy bacon.
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