Recipe - Parsley Root And Pureed Potatoes

9 md Potatoes*
6 Or 7 parsley roots, trimmed
and scraped
2 teaspoon Salt
Three fourths cup Milk
Three fourths cup Halfandhalf
3 tablespoon Butter
1 teaspoon Pepper
Three fourths cup Minced parsley

*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 1inch 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 halfandhalf and add about One fourth 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 MMRecipes Digest V4 #194 by Linda Place
placel@worldnet.att.net on Jul 27, 1997