Reviews
These creamy potatoes are speckled throughout with bright green parsley.
Estimated Times
Preparation Time 15 mins.
Cooking Time 8 mins.
Ingredients
1
2 pounds russet or idaho potatoes, (about 6 medium), peeled and cubed
1
1 package (1.6-oz) four cheese, or alfredo pasta sauce mix
1
1/2 cup milk, or as necessary for desired consistency
1
3 tablespoons butter or margarine
1
3 tablespoons finely chopped parsley
1
1/8 teaspoon salt
1
1/8 teaspoon ground black pepper
Instructions
1.
1. Place potatoes and about 1 inch water in 3-quart saucepan. Heat to boiling over medium-high heat. Reduced heat, cover and simmer 8 to 12 minutes or until potatoes are tender. Drain well; if desired, transfer potatoes to mixing bowl.
2.
2. With potato masher or electric mixer at low speed, coarsely mash potatoes. Add pasta sauce mix, milk and butter; mash or beat until smooth and fluffy. Stir in parsley; season to taste with salt and pepper.
