• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Parsley Root and Pureed Potatoes

  • Recipe Submitted by on

Category: Potatoes, Vegetables

 Ingredients List

  • 9 md Potatoes*
  • 6 Or 7 parsley roots, trimmed
  • -and scraped
  • 2 ts Salt
  • 3/4 c Milk
  • 3/4 c Half-and-half
  • 3 tb Butter
  • 1 ts Pepper
  • 3/4 c 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 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 1/4 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.

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