Instructions: Cook potatoes in a large pot of salted water until tender, drain and keep warm.

In the meantime, place 1/2 cup of the almonds and milk in a medium saucepan and bring to a boil. Remove from heat and let steep 30 minutes. Drain the milk into a bowl and discard the almonds.

Mash the potatoes with the almond milk and butter until smooth and season with salt and pepper to taste. Fold in the remaining almonds and parsley.

This recipe yields 8 servings.

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