Parsley Mash

Delicious with stews - but also a marvel left over the next day and fried in little patties with some cabbage - like bubble & squeak...


  • Potatoes
  • English & Dijon Mustard
  • Salt & Pepper
  • 1/2 a White Onion
  • Parsley

Get your potatoes boiling (I leave the skin on and mash them up – think a lot of goodness is here – although I sound a bit like my Mum now…)

Meanwhile, chop up half a White Onion – into very small ‘dice’

Mix 2 tsp English Mustard with 1 tsp Dijon Mustard

Chop lots of Parsley

When the potatoes are cooked and soft to the point of a knife – mash them really carefully

Then add your Mustard, a good grind of Salt & Pepper and the chopped Onion

Mix together really well and just before serving, re-heat in a pan before adding the chopped Parsley (Chervil or Marjoram are also great herbs with potato)

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