I have just seen the perfect butter and parsley mash potato advert, does anyone know how to make it? and don't

Question

say butter, mash, and parsley. please.
Hurry up cos i want to make it!!

Answer 1

The acknowledged world experts on potatoes - are the Irish!

They have many ways of preparing them but two ways seem to have Universal appeal un Ireland and Orish Communities - all over the world.

Namely Colcannon and Champ.

If you like the idea of Butter, Mashed Potato and an additional ingredient - you would almost certainly love Champ.

Instead of Parsley, it has finely chopped Spring Onions.

The principle of preparing it remains good though, if you substitute Chives, or Chopped Parsley. Or any herb or aromatic that you want (solo or in combinations).

Browse the Web for "Champ recipe" and you will find hundreds, but don't just look at one - there are different ways of preparing it - some have all the butter worked into the potato - others like the source referred do as such :-

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Serves 8

1.8kg (4lb) Potatoes
300ml (½ pint) Milk
225g (8oz) Chopped Spring Onions
110g (4oz) Butter
Salt and Black Pepper

Peel potatoes and cook in boiling water.
Simmer milk and spring onions together for five minutes.
Strain potatoes and mash thoroughly.
Add hot milk, and the spring onions, salt and pepper, and half the butter.
Champ is served piled high on the dish, with a well of melted butter in the centre.
It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.

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And while you are browsing - look out for "Colcannon Recipe" - it may appeal also!

Herb

Answer 2

Butter and Parsley Mashed Potatoes

Serves 2 to 3

2 medium potatoes
2 tablespoons sour cream
2 tablespoons parmesan cheese
1 teaspoon parsley
3 tablespoons butter
salt and pepper -- to taste

Cut potatoes in small pieces and cover with water in a sauce pan. Add 1 teaspoon salt. Cook potatoes until tender. Drain the potatoes. Place the cooked potatoes in a mixing bowl and add the butter, sour cream, parmesan cheese, and seasonings. Mash the potatoes and mix all ingredients well. If potatoes are too dry add 1 to 2 tablespoons of milk or buttermilk.

Answer 3

If you like the combo of butter and parsley, you could make a compound butter - add parsley (garlic) to softened butter, roll up in a cylinder, wrap in wax paper and freeze/chill. Then, you can cut off slices/pats and add to mashed potatoes, bread, veggies, chicken etc.

Answer 4

a good quality mashing potato to start when boiled add butter (real butter) plenty of it a drop of milk or preferably single cream mash really well till fluffy then add chopped fresh parsley mix well. sorry but i had to mention butter mash and parsley cos basically that's all there is in it you can add freshly ground rock salt and freshly ground black pepper to taste hope this is of help

Answer 5

2 lb. potatoes, peeled, cubed
1 medium onion, chopped
3 cloves garlic, minced
1/4 cup GREY POUPON Dijon Mustard
1/4 cup (1/2 stick) butter or margarine, melted
2 Tbsp. milk
1/4 cup chopped fresh parsley

COOK potatoes, onion and garlic in boiling water in large covered saucepan 20 minutes or until potatoes are tender; drain.
BEAT potato mixture in large bowl with electric mixer on medium speed until smooth. Gradually beat in mustard, butter and milk until mixture is smooth and well blended. Stir in parsley. Serve immediately.

Answer 6

Oh the advert for M&S. It looks amazing! I was tempted to ask it too!
You could try adding some parsley sauce to ya mashed spuds?

Or going to M&S and buying it?

Answer 7

It sounds fairly straightforward to me, add some seasoning to taste, don't go balls out with the parsley add a bit at a time and taste as you go.
Also add milk, again not too much at a time, slowly until you get the right consistency, same with the butter.

Answer 8

boil potatoes till soft. pass through a ricer. add a splodge of cream, loads of butter, salt and pepper. finely chop flat leaf parsley [fresh, not dried] and stir in. taste to check seasoning. try adding garlic or shallots lightly fried

Answer 9

boil potatoes untill soft,,drain, add butter, and a dash of cream, mash and add a handfull of fresh chopped parsley. serve with a knob of butter.

Answer 10

I'm not familiar with the advertisement, but this one from Rachael Ray looks fabu in the picture...

"Herb Smashed Potatoes" - 8 servings

5 lbs. potatoes; peeled, cut into 1 1/2" chunks (10 cups)
1-2 cups chicken broth
1 small onion; finely chopped (3/4 cup)
1 (4.4 oz.) container herb-and-black pepper flavored spreadable cheese; crumbled
1 (3 oz.) pkg. cream cheese; cut into pieces
2-3 tbsp. chopped fresh chives
2-3 tbsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. pepper
Butter (optional)

In large pot, combine potatoes with salted water to cover; bring to boil. Cook until tender, 12 minutes. Drain; return to pot.
Meanwhile, in separate pot over medium-low heat, combine 1 cup broth, onion, cheese and cream cheese; cook, stirring, until cheese melts and mixture begins to simmer. Stir into potatoes and mash, stirring in more broth if desired, for creamier texture. Stir in remaining ingredients. Serve topped with butter, if desired.

(TIP: Shape leftover mashed potatoes into patties. Dredge in breadcrumbs; fry in butter.)