Lemon and parsley mash

Name: Lemon and parsley mash
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1kg new potatoes; 25g butter; 50ml double cream; Grated zest 1 lemon; 2 tbsp finely chopped fresh parsley

Easy
May 2009

Easy
May 2009

Serves 4
Ready in 30 minutes

This lemon and parsley new potato mash makes a great spring change from traditional mashed potato

Gluten-free recipes
Vegetarian recipes

Rate

Save

Save recipe

Save

Save recipe Print

Rate

Ingredients

1kg new potatoes
25g butter
50ml double cream
Grated zest 1 lemon
2 tbsp finely chopped fresh parsley

Ingredients

1kg new potatoes
25g butter
50ml double cream
Grated zest 1 lemon
2 tbsp finely chopped fresh parsley

Method

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.

Method

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.

delicious. tips

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

Fancy getting a copy in print?

Subscribe to our magazine