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Golden Mashed Potatoes with
Parsnips and Parsley



Mystic Monk Coffee

 "I have made a lot of mistakes falling in love, and regretted most
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~ Nora Ephron, in "Heartburn"

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Golden Mashed Potatoes with
Parsnips and Parsley

Bon Appétit November 1995

Bon Appetit - One Year Subscription 

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, cut into 1-inch pieces
1 large garlic clove, halved
3 cups (or more) water
A 14 1/2-ounce can low-salt chicken broth
1/4 cup whipping cream
2 tablespoons butter
2 tablespoons minced fresh parsley
plus additional for garnish

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 con- sistency. Mix in 2 tablespoon parsley. Transfer to serving bowl and top
with additional parsley. Serves 6.

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