In honor of Thanksgiving tomorrow I am going to share a recipe today. These are the most delicious mashed potatoes you will ever eat. I have made them several times to the delight of the diners. Funny thing is that this morning when I am writing this, I notice that it is made with parsley root and not parsnips. I think every time I have made this....it was with parsnips. They are very similar and I actually saw parsley root at Schnuck's yesterday. Enjoy! Serves 6-8 people.
2 pounds Russet or Yukon Gold potatoes, scrubbed
4 parsley roots with leaves
4 to 8 tablespoons butter, to taste
1/2 to 1 cup of warm cream
1 tablespoon minced parsley root leaves or 2 tablespoons Italian parsley
Peel potatoes and put in a large pot with 2 teaspoons of salt. Peel or scrub the parsley root, chop into chunks and add to the potatoes. Bring to a boil and cook until tender for about 25 minutes.
Drain well. Break the potatoes and parsley root into chunks and mash them. Add butter, cream and minced parsley root or Italian parsley. Whip the mixture until smooth.