INGREDIENTS 6-8 SERVINGS
2 lbs. russet potatoes, peeled
2 cups milk
1 cup cream
1/4 cup butter
2 tsp. parsley, chopped
to taste salt
to taste fresh ground black pepper


METHOD
1. Cook potatoes in lightly salted boiling water until tender. Combine milk and cream. Bring to a simmer over low heat. Drain cooked potatoes well.

2. Add hot milk / cream mixture to potatoes in intervals while mashing to achieve desired consistency. Stir in butter and season to taste with salt and pepper. Finish with chopped parsley.

 


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