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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