| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Potatoes, Vegetables |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
*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.
The San Francisco Chronicle, November 15, 1995
Posted to MM-Recipes Digest V4 #194 by Linda Place
<placel@worldnet.att.net> on Jul 27, 1997
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