Catholic Recipe: Potatoes and Parsley
Also Called: Pratai agus Peirsil
DIRECTIONS
Pare potatoes; boil in salted water in saucepan until tender. Drain potatoes; allow to dry; mash until free from lumps. Boil parsley in milk in large saucepan 3 minutes. Combine parsley, milk, potatoes. Whip mixture until creamy, using more milk if necessary. Season. Serve on hot plates with large lumps of butter to garnish. Yield, 4 servings
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
