MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PARSLEY ROOT & PUREED POTATOES
 Categories: Potatoes, Vegetables
      Yield: 6 Servings
 
      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.
  
  Serves 6 to 8.
  
  The San Francisco Chronicle, November 15, 1995
 
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