Spring Mashed Potatoes

Spring Mashed Potatoes
  • 4 servings
  • 0:20 Preparation
  • 0:30 Cooking
  • 0:50 Total Time


Add all
  • 1

    bunch of parsley, chopped

  • 7 or 8

    potatoes, cubed

  • 1/4 cup
    (60 mL)

    butter, room temperature

  • 3/4 cup
    (190 mL)

    hot milk

  • salt and pepper, to taste

  • powdered garlic, to taste


Immerse the parsley in a casserole containing 2 cups (500 mL) of water. Bring to a boil and let reduce for 20 minutes. Pour the parsley in a strainer while saving the cooking water. Put the parsley through the blender, adding enough cooking water to obtain a nearly liquid pesto.

Boil the potatoes. When they are cooked, mash with butter and enough warm milk to obtain the consistency desired. Add salt, pepper and garlic to taste. While mixing your puree, gradually add the parsley pesto to obtain an appealing light green colour.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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