The Best Sunday Potatoes
Prep: 10 Minutes
Cook: 15 Minutes
Total: 25 Minutes
This is an old family recipe that pairs well with beef or fish. Your kids can make this, its that’s easy. We would have these regularly for our family Sunday dinners with a roast beef, a dripping sauce, and a huge salad.
Yield: 6 servings
2 lbs. red potatoes, cleaned, trimmed and halved with skin on
1/2 cup whole milk
4 tbs. butter (1/2 stick)
1/3 cup chopped flat leaf parsley
salt and pepper to taste
Place potatoes in a large saucepan and cover with water
Bring to a boil, and then reduce heat and continue cooking until a fork inserted in the potato is soft, not falling apart.
Drain the water from the potatoes and then add milk to the pan. With a masher, start incorporating the milk with the potatoes - do not use an electric mixer. You are looking for a course mash.
Add the parsley, butter, salt and pepper and put the lid on the pan for 5 minutes to let the butter melt.
Remove the lid, stir gently and serve.