Lemon and parsley mash
- May 2009
- 1kg new potatoes
- 25g butter
- 50ml double cream
- Grated zest 1 lemon
- 2 tbsp finely chopped fresh parsley
- Cook the new potatoes in boiling salted water, until tender. Drain and using a masher, roughly crush the potatoes with butter, double cream, lemon zest and fresh parsley.
- Season well and serve with grilled meats or fish.
Try mixing in some creamed horseradish and crispy fried bacon lardons as a great side for steaks.
Make the dish without adding the parsley, leave to cool completely and store for a few hours in the fridge, then reheat gently in a microwave and stir the parsley through at the last minute
Rate & review
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter