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Potato Soup with Butter and Parsley

ingredients

serves 6
350 g (12 oz) cooked mashed potatoes
425 ml (15 fl oz) milk
1 1/4 cups (10 fl oz) 300 ml half milk and water mixed
1 tsp salt
Good grinding black pepper
Good pinch of ground allspice
2 tbsp fresh parsley, finely chopped
1/2 stick (2 oz) 50 g butter

method

1. In a large saucepan beat the mashed potatoes and milk with a whisk until smooth, or rub through a sieve if preferred.

2. Stir in the half milk and half water and heat until almost boiling.

3. Add salt and pepper, noting that you can use white pepper if you do not like the speckles of black, and stir in the allspice.

4. Serve very hot, sprinkle with the chopped parsley and a few flakes of butter.

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