Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Smashed Parslied Potatoes

Article Image
Scott Phillips

Servings: six.

 

Ingredients

  • 2 lb. Yukon Gold potatoes (about 5 medium), peeled
  • Kosher salt
  • 1 bay leaf
  • 3 medium cloves garlic, thinly sliced
  • 1/2 cup whole milk
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 6 Tbs. extra-virgin olive oil
  • Freshly ground black pepper

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 260
      Fat Calories (kcal): 130
      Fat (g): 15
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 0
      Sodium (mg): 450
      Carbohydrates (g): 30
      Fiber (g): 3
      Protein (g): 3

Preparation

  • Cut the potatoes into 1-1/2-inch chunks and put them in a large saucepan. Add 1 Tbs. salt, the bay leaf, garlic, and enough water to cover the potatoes by 1 inch. Bring to a boil over high heat. When the water begins to boil, lower the heat to a simmer and cook until the potatoes are completely tender when pierced with a fork, 15 to 18 minutes.
  • Drain the potatoes and garlic in a colander. Discard the bay leaf. Return the potatoes and garlic to the pan over medium heat and stir occasionally until they’re no longer steaming profusely (a little steam is fine) and the potatoes dry out, about 3 minutes. Mash with a potato masher (the mash should be somewhat coarse).
  • Heat the milk in a small saucepan or in the microwave on high for 1 minute. Add 1 tsp. salt to the milk, stir to dissolve, and, using a spatula, slowly stir the milk into the potato mixture. Stir in the parsley and olive oil. Season with several grinds of pepper and more salt to taste if needed.
  • If you’re not serving the potatoes immediately, keep them warm in a metal bowl covered with a saucepan lid. Put the bowl over a saucepan filled with an inch of simmering water and set over low heat.

Tip

Be gentle when adding ingredients to the mashed potatoes—overworking will make the potatoes gluey.

Reviews

Rate or Review

Reviews

  • MDSmith759 | 12/21/2008

    This recipe is excellent and so easy to make. I leave the skins on for a more rustic mashed potato, and friends to whom we serve it always ask for the recipe. When they discovered how easy it was to make, they say they'll never go back to boxed mashed potatoes.

  • mgssts63 | 09/17/2008

    Not my "cup of tea." My husband ate them but I couldn't. I disliked the texture and flavor.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks