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Cook the Book

Cook the Book: Potato Purée with Parsley

Cook the Book: Potato Purée with Parsley

This week's Cook the Book is Roast Chicken and Other Stories by Simon Hopkinson. If you haven't heard of Hopkinson, chances are you aren't English; in Britain, this book was voted the most useful cookbook ever by a group of chefs, food writers, and readers.

This recipe for Potato Purée with Parsley would go well with yesterday's Poached Salmon with Beurre Blanc.

Win 'Roast Chicken and Other Stories'

To give you a taste of how useful this book is, we're excerpting a dish a day this week. Today's follows, after the jump. If that whets your appetite, you can find Roast Chicken on Amazon or enter to win a copy here on Serious Eats.

Potato Purée with Parsley

Cook the Book: Potato Purée with Parsley

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About This Recipe

Ingredients

  • 2 pounds potatoes, peeled and cut into large chunks
  • Salt and pepper
  • 2 bunches flat-leaf parsley, leaves only
  • 1/2 cup butter
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/2 garlic clove, peeled and crushed

Procedures

  1. 1

    Bring a large pot of water to boil and salt it. Cook the potatoes until tender. Drain, mash, and keep warm in a covered stainless steel or enameled pan.

  2. 2

    Prepare an ice-water bath, and in another pan of boiling water, blanch the parsley leaves. Refresh in the cold water, drain, and reserve. Heat the butter, milk, cream, garlic, and seasoning. Pour into a blender with the parsley, and blend together while still hot. (Cool dairy products have a tendency to separate, so make sure everything is hot.) Add this purée to the warm potatoes; whisk together thoroughly.

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