Recipe Archives->Vegetables->Parsleyroot Potatoes

PARSLEY ROOT AND PUREED POTATOES
 
9 medium-size boiling potatoes
6 or 7 parsley roots, trimmed
2 tsp salt
3/4 cup milk
3/4 cup half and half
3 tbsp butter
1 tsp pepper
3/4 cup minced parsley
 
Cut the potatoes (peeled or unpeeled) in 4-5 pieces. Peel parsley
roots and cut into 1 inch pieces. Put the potatoes and parsley
roots in a saucepan; cover generously with water. Add 1 tsp salt.
Simmer until potatoes are easily pierced with tines of a fork,
about 15 minutes. Drain.  Return vegetables to saucepan.

Combine milk and half and half; add about 1/4 cup to the hot
vegetables.  Mash, adding remaining milk mixture a little at a time
until potatoes reach consistency you like. Stir in the butter,
remaining salt and pepper.  Garnish with parsley. Serves 6-8.

Printable version: parsleyroot-potatoes.txt.