Mashed Potato and Parsley Sauce

By Dixie Elliott

Mashed Potato and Parsley Sauce recipe, brought to you by MiNDFOOD.

Mashed Potato

Serves 4


750g potatoes, peeled and chopped

40g butter

3/4 cup milk

salt and pepper


1 Put potatoes into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Simmer for 20 minutes or until soft.

2 Drain and return to saucepan. Add butter and milk.

3 Mash until smooth. Season with salt and pepper.



Mustard Parsley Sauce

Serves 4


40g butter

2 tablespoons plain flour

1 1/2 teaspoons dried mustard powder

1 cup cooking liquid from pickled pork or chicken stock

3/4 cup milk

1/3 cup Continental parsley leaves, finely chopped

salt and pepper


1 Melt butter in a saucepan over a medium heat. When melted add flour and mustard. Stir until well combined and mixture begins to bubble.

2 Remove saucepan from heat and slowly add cooking liquid and milk, stirring constantly until well combined. Return pan to heat and stir until mixture comes to the boil and thickens.

3 Add more liquid at this point if you prefer a thinner sauce. Stir in parsley, salt and pepper. Serve with pickled pork or corned beef.


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