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.
