Recipe

Golden Mashed Potatoes With Parsnips And Parsley Recipe

	Darbar / All my dishes 1 year ago A different twist on mashed potatoes Prep:10m Cook:30m Servings:6	Darbar
	parsley potato parsnips

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Ingredients

1 1/2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces

1 pound parsnips, peeled, cut into 1 1/2-inch pieces

3 ounces trimmed parsley root (about 3 medium), peeled, but into 1-inch pieces

1 large garlic clove, halved

3 cups (or more) water

1 14 1/2-ounce can low-salt chicken broth

1/4 cup whipping cream

2 tablespoons (1/4 stick) butter

2 tablespoons minced fresh parsley or parsley root tops

Additional minced fresh parsley

Directions

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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Comments

zena824 1 year ago said:
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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