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Side Dish
4 servings
30 minutes
30 minutes
Chef Andrew Faulkner
9 medium red potatoes
6 whole parsley roots, trimmed and scraped
2 teaspoon salt
3/4 cup milk
3/4 cup half and half
3 tablespoons butter
1 teaspoon pepper
3/4 cup organic parsley, minced
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.
