Fast and easy and perfect for those cold rainy days. I like to fancy it up a bit with these yummy rosemary and Parmesan crackers. Else some garlic bread would work wonders!
- 6 medium potatoes
- 4 cups milk
- 1/4 cup butter
- 1/2 teaspoon salt or to taste
- 1/4 cup freshly grated Parmesan cheese
- 1/2-1 tablespoon fresh chopped Italian parsley
- Peel and quarter the potatoes, place in a large pot of water (make sure the water covers the potatoes) boil until tender. Drain.
In a blender add 1/3 of the potatoes and 1/3 of the milk and blend until smooth, pour into a medium/large pot and continue until all the potatoes and milk are blended.
Add the butter and salt, stir until well combined and heat on low-medium heat until hot.
Top with topping (mix together chopped parsley and Parmesan in a small bowl).
Serve immediately with some rosemary crackers or garlic bread.