Ingredients

How to make it

  • Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered until vegetables are tender, about 25 minutes. Drain vegetables, reserving liquid.
  • Return vegetables to pot. Add cream and butter. Set over low heat; mash until mixture is smooth and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 2 tablespoons parsley. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to bowl. Top with additional parsley.

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  • zena824 7 years ago
    I cook a combo of potatoes, turnips, and rudabagas... throw some butter and parlsey in when you mash them up and they are devine...This sounds awesome too.... Thanks for the post..
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