Recipe: Mashed Potatoes with Italian Parsley (blender)

MASHED POTATOES WITH ITALIAN PARSLEY

1 large bunch fresh Italian parsley, stemmed
1/3 cup cold water
Large pinch of salt
1 1/2 cups (or more) whole milk
4 large green onions, minced
2 1/2 pounds Yukon Gold potatoes (peeled, if desired)
1/2 cup (1 stick) butter

Cook parsley leaves in medium saucepan of boiling salted water for 1 minute. Drain. Immediately transfer parsley leaves to blender. Add 1/3 cup cold water and large pinch of salt. Blend until very smooth.

Combine 1 1/2 cups milk and onions in medium saucepan. Bring to a boil. Reduce heat to medium and simmer until onions are tender, about 5 minutes; set aside.

Place potatoes in large pot of salted water. Bring water to boil over high heat. Reduce heat to medium, cover and cook until potatoes are tender, about 35 minutes. Drain. Return potatoes to pot.

Meanwhile, bring milk mixture to simmer. Add butter, parsley puree and hot milk mixture to potatoes. Mash potatoes. Season to taste with salt and pepper.

TO MAKE AHEAD:
Can be made 2 hours ahead. Cover; let stand at room temperature. Before serving, stir over medium heat until heated through, adding more milk as needed.

Adapted from source: Bon Appetit Special Anniversary Issue, October 2006