Parsley Root & Pureed Potatoes from JKG Farms

6 Servings

9 medium Potatoes
6 or 7 parsley roots, trimmed
2 tsp Salt
3/4 cup Milk
3/4 cup Half-and-half cream
3 tbsp Butter
1 tsp Pepper
3/4 cup Minced parsley leaves

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 tsp 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.

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