Parsley Mashed Potatoes

The very first time I ate mashed potatoes with parsley, olive oil and garlic was at a family lunch in a small town deep in the Marche in Italy. I hadn’t long left London, and... this way of eating potatoes was a weird novelty for me as one, we only ever used butter, and two, they were green. But it was so delicious, that I quickly started using this idea in my own kitchen. With these Parsley Mashed Potatoes we’ve used Gremolata to stir into the mash, because you can make a batch, use some for the potatoes and freeze the rest to add to soups, or make a more deliciously green mash.