Parsley root and pureed potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | mediums | Potatoes* |
| 6 | Or 7 parsley roots, trimmed and scraped | |
| 2 | teaspoons | Salt |
| ¾ | cup | Milk |
| ¾ | cup | Half-and-half |
| 3 | tablespoons | Butter |
| 1 | teaspoon | Pepper |
| ¾ | cup | Minced parsley |
Directions
*preferably a boiling type such as white rose, red rose or Yukon Gold Cut potatoes (peeled or unpeeled) into 4 or 5 pieces. Peel parsley roots and cut into 1-inch pieces. Put potatoes and parsley root in a saucepan; cover generously with water. Add 1 teaspoon of the salt and bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with tines of a fork, about 15 minutes. Drain. Return vegetables to saucepan.
Combine milk and half-and-half and add about ¼ cup of the mixture to the hot vegetables. Mash, adding remaining milk mixture a little at a time until potatoes reach the consistency you want. Stir in butter, remaining salt and the pepper. Garnish with parsley.
Serves 6 to 8.
The San Francisco Chronicle, November 15, 1995 Posted to MM-Recipes Digest V4 #194 by Linda Place <placel@...> on Jul 27, 1997