Recipe: Parsley Root and Pureed Potatoes

Parsley Root and Pureed Potatoes
rec.food.cooking/Jeane Bell (1996)
Serves 6-8

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.