Recipe information
Yield
Makes 4 to 6 Servings
Ingredients
4
large russet potatoes (about 3 1/4 pounds)
6
tablespoons (3/4 stick) butter
1
/2 cup (about) whole milk
2
tablespoons chopped fresh parsley
Need to make a substitution?
Preparation
Pierce each potato several times with fork. Cook potatoes in microwave on high 8 minutes. Turn potatoes over and cook until tender, about 8 minutes longer. Cut potatoes in half. Scoop potato flesh into bowl; discard skins. Add butter and mash potatoes well. Mix in milk and chopped parsley. Season potatoes to taste with salt and pepper.