Receta Golden Mashed Potatoes And Parsnips
by Global Cookbook

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Ingredientes

Many heartland cooks claim which parsnips give standard mashed potatoes a hint of sweetness. If you use the parsley root, mince the tops and add in them to the dish when the instructions call for chopped fresh parsley.
1 1/2 lb potatoes, peeled, cut into 2 inch pcs
1 lb parsnips, peeled, cut into 1 1/2 inch pcs
3 ounce trimmed parsley root (about 3 medium), peeled, but into 1 inch pcs (opt)
1 lrg garlic clove, halved

3 c. (or possibly more) water
1 x 14 1/(2-oz) can low-salt chicken broth
1/4 c. whipping cream
2 Tbsp. (1/4 stick) butter
2 Tbsp. chopped fresh parsley or possibly parsley root tops Additional chopped fresh parsley

Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan. Add in 3 c. water and broth; if necessary, add in additional water to cover by 1 inch. Boil uncovered till vegetables are tender, about 25 min. Drain vegetables, reserving liquid.
Return vegetables to pot. Add in cream and butter. Set over low heat; mash till mix is smooth; and fluffy, adding sufficient reserved cooking liquid to thin to desired consistency. Fold in 2 Tbsp. parsley. (Can be made 2 hrs ahead. Cover; let stand at room temperature. Re-hot over low heat, stirring.) Transfer to bowl. Top with additional parsley.