Mashed potatoes are a true classic, and these parsley mashed potatoes offer a vibrant, flavorful twist on the traditional dish. Infused with the fresh aroma of parsley, this creamy and comforting side dish lifts the entire meal. They are delicious and very easy to make, so a perfect addition to everyday dinners yet still elegant enough for any formal or festive occasion.
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Mashed potatoes are incredibly easy to make. They are fluffy, creamy and super tasty. Adding fresh herbs, parsley in this case, gives this everyday side dish a vibrant twist and just that little bit of extra flavor.
I love cooking with potatoes, they are such a versatile ingredient and great for making a whole range of different recipes that never get boring, like these chestnut mashed potatoes, potatoes and cabbage stew or grilled potatoes in foil.
Which ingredients to use
- Potatoes: Starchy or medium-starch potatoes are the best choice for mashed potatoes, such as Yukon Gold and Russet. Use one or a mix of both for the most creamiest, flavorful results.
- Butter: Butter adds richness and a smooth, creamy texture to the mashed potatoes. It’s best to use unsalted butter so you can season to taste. You’ll have better control over the saltiness of the final dish.
- Milk: Use whole milk for a rich and creamy flavor. However, skimmed milk, half-and-half or any other type of milk could be used too, depending on your preference.
- Parsley: Fresh parsley is a must as dried parsley won’t provide the same fresh flavor. Both flat-leaf and curly parsley work well in this recipe. I use only the parsley leaves. Use the stems for another recipe, like making stock. You can easily freeze them for later use.
- Seasoning: Season with salt and freshly ground pepper.
How to make parsley mashed potatoes
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
Making mashed potatoes with parsley is very easy and straightforward in just a few simple steps:
- Cut the potatoes: When making mashed potatoes, it’s completely up to you whether to leave the skins on or peel them off, it’s a matter of personal preference. For this recipe, I chose to peel the potatoes. Cut them into evenly-sized chunks to ensure they cook at the same rate.
- Boil the potatoes: Transfer the diced potatoes to a medium-sized stockpot or Dutch oven. Cover with cold water, making sure the water level is about 1 inch above the potatoes. Add a generous pinch of salt and bring to a boil. Once boiling, reduce the heat to medium and cook for 15 minutes or until the potatoes are soft. Check by piercing with a fork if they are soft enough to mash easily.
- Chop the parsley: While the potatoes are cooking, finely chop the parsley leaves. A mezzaluna knife is a very easy and useful tool to finely chop the fresh parsley.
- Drain and dry the potatoes: When the potatoes are done, drain all the water, put the potatoes back in the pot and give them a good shake. Leave them in the pot for a few minutes so the excess moisture can evaporate.
- Mash the potatoes: Add the butter, lightly warmed milk and parsley to the potatoes and mash with a potato masher until you get the consistency you like. This can be either rather chunky or very soft and smooth, as you like. Season with salt and pepper to taste.
- Serve and garnish: Serve warm and garnish with extra parsley.
Tips to make the best mashed potatoes with parsley
- The right potato: Choose the right type of potato. Avoid waxy varieties, as they won’t give you that soft and creamy texture that makes mashed potatoes so delicious.
- Cut in equal chunks: To allow for equal cooking, cut or dice the potatoes in equal chunks. Otherwise some parts will be overcooked and larger chunks undercooked.
- Drain the water: Be sure to drain all the water from the potatoes thoroughly. After draining, let the potatoes sit in the warm pot for a minute or so to allow any remaining moisture to evaporate as this helps keep your mash nice and fluffy.
- Fresh parsley: For the best results, use fresh parsley, as it brings a vibrant herbaceous aroma that dried parsley simply can’t match. It lacks the freshness of fresh herbs.
- Use the right equipment: Avoid using a handheld electric mixer or any other powered blender as it will break down the starches too much and can turn the mash gluey. A simple handheld potato masher will give you a nice fluffy texture.
- Extra creamy: Make it extra creamy by adding an egg yolk when mashing the potatoes.
How to make ahead and store
Parsley mashed potatoes are perfect to make ahead of time. Or you can make a larger batch and freeze for later.
Prepare the mashed potatoes as usual, then let them cool completely before storing. Transfer them to an airtight container and refrigerate for up to 3 days. When you’re ready to serve, reheat gently on the stove over low heat or in the microwave. Add some milk and/or butter while reheating to get back that creamy texture.
To freeze, let the mash cool off to room temperature, then portion into freezer friendly containers or bags. Thaw overnight and reheat as described above.
How to serve
As these mashed potatoes with parsley are very versatile, they pair great with a whole range of ingredients and dishes, with either meat or fish. Here are some ideas:
Fish:
Meat:
Parsley Mashed Potatoes
Equipment
Ingredients
- 1 pound (1 kg) potatoes Yukon Gold or Russet
- ½ cup (120 ml) whole milk slightly warmed
- 3 tablespoons (40 grams) unsalted butter
- ½ cup parsley finely chopped
- kosher salt to taste
- freshly ground pepper to taste
Instructions
- Peel and cut the potatoes in equal sized chunks. You can leave the peel according to personal preference if you don't mind the skin in the mash.
- Place the potatoes in a medium sized pot. Cover with cold water (about 1 inch over the potatoes) and add a teaspoon of salt. Bring to a boil over medium-high heat and once boiling, reduce to a medium simmer.
- Cook for 15 minutes or until the potatoes are very tender and soft. Pierce with a fork to test.
- Drain all the water and put the potatoes back in the warm pot. Shake the pot then let it stand for a few minutes so all the excess moisture can evaporate.
- Add the butter, warmed milk and finely chopped parsley to the potatoes. With a potato masher, mash to your desired consistency. Add more milk and butter if the mash is too dry.
- Season with salt and pepper and serve with extra chopped parsley on top.
Notes
- To peel or not to peel: It’s up to you if you prefer to make mash including the potato peel. If using unpeeled, make sure to properly rinse and scrub the potatoes before dicing.
- Milk: You’ll achieve a better result making the mashed potatoes using warm milk. Heat the milk up in a separate pot or in the microwave to lukewarm temperature.
- Parsley: Both flat leaf and curled parsley works in this recipe, but only use the actual leaves. Discard the parsley stalks or use in another recipe.
