A faster way to prepare an all time classic. This traditional recipe is revived with the addition of fresh parsley.
2 lb (900 g) potatoes
1/2 cup (120 cc) milk
4 tablespoons butter
Large bunch of parsley, finely chopped
4 tablespoons parmigiano reggiano cheese, freshly grated
Peel and dice the potatoes.
Place the potatoes in a pot and add just enough water to keep them covered. Bring to a boil.
When the water starts boiling, add salt. Cook until tender. Drain the excess water.
Reduce the potatoes to a paste using a potato masher.
Combine milk and butter
Stir in the parsley.
Add parmigiano cheese, stir to combine. Serve hot.