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La Belle Cuisine
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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