4 Large Potatoes peeled (rule of thumb is one potato per person)
1 tsp Salt
50grams of butter
2 Tbsp Dirty Int. Olive brine
2 Tbsp Chopped Parsley
Salt and Pepper to taste
Place peeled potatoes in a large pot cover with cold water add salt and boil until cooked (when a knife can easily pierce through), take from the heat and drain well.
Add butter, and mash like you mean it before adding olive brine. Season with salt and pepper then mix in the parsley and stir until smooth and creamy.
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