This recipe is an accompaniment for Shepherd's Pie.
Using the microwave makes cooking the potatoes especially easy.
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
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.
