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Parsley Mashed Potatoes



Mood: Snuggly

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
Pretty easy to do, but be careful not to under cook your potatoes. You will know when they are cooked when you poke your potato with a fork and it easily comes back out of it.

Total Cooking Time:
• Novice cook: 25 minutes
• Experienced cook: 15-20 minutes
Factoid
Russet potatoes are also known as Idaho potatoes. Idaho is the second largest producer of russet potatoes behind Washington State.



Ingredients
• 3 russet or Idaho potatoes

• 1/2 cup of minced, fresh Italian parsley

• 4 tablespoons unsalted butter

• 3/4 cup of heavy whipping cream

• Salt and pepper

Equipment
• Pot

• Strainer

• Potato skin peeler

• Potato masher

Don't forget your measuring cups and spoons!

Preparation (Do it!)
1) Put some water and salt in your pot. Make sure you have enough water in the pot to boil these things.

2) Peel your potatoes and cut into 1/4 inch slices. When you have finished slicing your potatoes add to the pot of salted boiling water and cover. Boil for about 10-15 minutes.

3) With a fork, taste one of the potato slices to see if it is done. It should not taste raw and should flake off of your fork.

4) Drain the water from the pot. Add the butter and cream - mash those potatoes. Add salt and pepper to taste.

5) Finely chop your fresh parsley and add to the potatoes before serving.



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