A Soft Mash with Cream and Parsley

• large floury potatoes 4
• parsley a large bunch
• light cream 2/3 cup (150ml)
• butter 4 tablespoons (50g)

1. Peel the potatoes and steam or boil them until tender.
2. As the potatoes approach tenderness, finely chop the parsley and warm the cream in a small pan.
3. Drain the potatoes, then return them to the pan, cover with a kitchen towel, and let sit for a few minutes.
4. Mash the potatoes with the butter, then, when all is light and fluffy, stir in the cream and chopped parsley.
5. Put the potatoes into a stand mixer fitted with the paddle attachment and beat with a little black pepper.
6. Check the seasoning and serve immediately.

potatoes, parsley, light cream, butter

Taken from www.epicurious.com/recipes/food/views/a-soft-mash-with-cream-and-parsley-381635 (may not work)