Pierre Franeys Green Mashed Potatoes Recipes

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PIERRE FRANEY'S GREEN MASHED POTATOES



Pierre Franey's Green Mashed Potatoes image

Provided by Pierre Franey

Categories     side dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds russet potatoes
6 large garlic cloves peeled
Salt to taste
2 cups loosely packed parsley with stems
1 1/4 cups warm milk
2 tablespoons butter
Freshly ground white pepper to taste

Steps:

  • Peel the potatoes and cut them into 2-inch cubes.
  • Place the potatoes and garlic in a saucepan and cover with water. Add salt. Bring to a boil, and simmer for 15 minutes or until tender.
  • Drain the potatoes and force them through a food mill or potato ricer. Return to the saucepan.
  • Meanwhile, put the parsley and 1/4 cup of the milk into a food processor. Blend until coarsely chopped.
  • Place a strainer over a small bowl. Line it with cheesecloth. Transfer the parsley into the cheesecloth and squeeze very hard to extract all the juice. Reserve the juice.
  • Add the milk, the parsley juice and the butter to the potatoes. Beat with a spoon and blend well. Add the pepper and check for seasoning. Serve immediately.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 679 milligrams, Sugar 5 grams, TransFat 0 grams

MASHED POTATOES WITH SCALLIONS



Mashed Potatoes With Scallions image

Provided by Pierre Franey

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

7 Idaho potatoes, about 2 1/4 pounds
Salt to taste if desired
2 tablespoons butter
3/4 cup milk
1/4 cup heavy cream
1/2 cup finely chopped scallions
Fresh pepper, preferably white, to taste

Steps:

  • Peel the potatoes, and cut them into 1-inch cubes. There should be about 6 cups. Put the potatoes into a kettle, and add salt.
  • Cover with water and bring to a boil. Cook 10 to 12 minutes or until the potatoes are tender. Remove from the heat.
  • Drain the potatoes, and put them through a ricer or a food mill. Add the butter, and beat to blend. Stir in the milk, cream, scallions and pepper. Serve piping hot.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 782 milligrams, Sugar 5 grams, TransFat 0 grams

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