Mashed Potatoes with Parsley Root is a traditional British recipe for a classic early spring twist on mashed potatoes where the potatoes are flavoured with parsley root and garlic before being mashed with cream and which makes an excellent Easter accompaniment. The full recipe is presented here and I hope you enjoy this classic British version of: Mashed Potatoes with Parsley Root.
Parsley root (known as Hamburg Parsley in America) is a subspecies of parsley, Petroselinum crispum var tuberosum, that is grown particularly for its tuberous root, which looks like a baby parsnip but tastes very much of parsley. It is excellent when mixed with mashed potato and the combination goes particularly well with spring lamb and roast meats. I like this as a twist to mashed potatoes for Easter lunch.
For me, this version of mashed potatoes really has a springtime and Easter vibe about it and I take Petroselinum crispum var tuberosum to grow wherever I travel.
Go to the printable version of the recipe
675g floury potatoes, peeled
2 tbsp butter
1 large garlic clove, finely minced
120ml single cream, warmed
salt and freshly-ground black pepper, to taste
1 tbsp curly-leaf parsley, chopped
In the meantime, combine the butter and garlic in a pan and heat gently until the butter has melted. Take off the heat and set aside.
When the vegetables are tender, drain thoroughly in a colander then either pass through a ricer or mash in a bowl. Season to taste with salt and black pepper then add the butter and garlic milk. Mash to combine then slowly add the warm cream, mashing to mix and then using a balloon whisk to beat the mixture until light and fluffy.
Adjust the seasonings to taste, turn into a serving dish, garnish with the parsley and serve immediately.
As well as the parsley root mentioned here, this also works well with parsnips or even pumpkins. If using pumpkins, however, add as chunks half way through the potato cooking time, otherwise your mash will be too watery.
Interestingly, the addition of butter and cream makes, nutritionally, a complete meal. You will get 100% of your required amino acids from this dish.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Parsley root (known as Hamburg Parsley in America) is a subspecies of parsley, Petroselinum crispum var tuberosum, that is grown particularly for its tuberous root, which looks like a baby parsnip but tastes very much of parsley. It is excellent when mixed with mashed potato and the combination goes particularly well with spring lamb and roast meats. I like this as a twist to mashed potatoes for Easter lunch.
For me, this version of mashed potatoes really has a springtime and Easter vibe about it and I take Petroselinum crispum var tuberosum to grow wherever I travel.
Go to the printable version of the recipe
Mashed Potatoes with Parsley Root Recipe
Ingredients:
225g peeled parsley root675g floury potatoes, peeled
2 tbsp butter
1 large garlic clove, finely minced
120ml single cream, warmed
salt and freshly-ground black pepper, to taste
1 tbsp curly-leaf parsley, chopped
Method:
Dice the parsley roots and potatoes. Bring a pan of water (about 1.5l) to a boil. Add the parsley root and after 5 minutes add the potatoes. Continue cooking for about 10 minutes more, or until both vegetables are tender (but be careful not to over-cook).In the meantime, combine the butter and garlic in a pan and heat gently until the butter has melted. Take off the heat and set aside.
When the vegetables are tender, drain thoroughly in a colander then either pass through a ricer or mash in a bowl. Season to taste with salt and black pepper then add the butter and garlic milk. Mash to combine then slowly add the warm cream, mashing to mix and then using a balloon whisk to beat the mixture until light and fluffy.
Adjust the seasonings to taste, turn into a serving dish, garnish with the parsley and serve immediately.
As well as the parsley root mentioned here, this also works well with parsnips or even pumpkins. If using pumpkins, however, add as chunks half way through the potato cooking time, otherwise your mash will be too watery.
Interestingly, the addition of butter and cream makes, nutritionally, a complete meal. You will get 100% of your required amino acids from this dish.
Printable version of the Recipe
british, easter, potatoes, vegetarian, accompaniment
Accompaniment
Britain
Mashed Potatoes with Parsley Root
https://fabulousfusionfood.blogspot.com/2019/04/mashed-potatoes-with-parsley-root-recipe.html
Mashed Potatoes with Parsley Root. This is a modern British recipe for a classic accompaniment of potatoes blended with parsley root that works well with Easter roasts.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9kwbaN0ZVhmHz1a4YF-FOxJvjtUlglnXn_oee8DpKZkR_AOb0cYhocv9xxJeJyLTrcl5ZwpvzLm8m1HkGRViRNe69RqYdF7umJ1jp_4o4QQ7Qe1N25q3FpoOcvCF-mVOdeCw05_IwsOQ/s1600/mashed-potatoes-parsley-root.png
2019-04-19
Yield: 6–8
Mashed Potatoes with Parsley Root
Mashed Potatoes with Parsley Root. This is a modern British recipe for a classic accompaniment of potatoes blended with parsley root that works well with Easter roasts.
prep time: 10 mins
cook time: 30 mins
total time: 40 mins
Ingredients:
- 225g (1/2 lb) peeled parsley root
- 675g (1 1/2 lbs) floury potatoes, peeled
- 2 tbsp butter
- 1 large garlic clove, finely minced
- 120ml (1/2 cup) single cream, warmed
- salt and freshly-ground black pepper, to taste
- 1 tbsp curly-leaf parsley, chopped
For the Filling:
Method:
- Dice the parsley roots and potatoes. Bring a pan of water (about 1.5l) to a boil. Add the parsley root and after 5 minutes add the potatoes. Continue cooking for about 10 minutes more, or until both vegetables are tender (but be careful not to over-cook).
- In the meantime, combine the butter and garlic in a pan and heat gently until the butter has melted. Take off the heat and set aside.
- When the vegetables are tender, drain thoroughly in a colander then either pass through a ricer or mash in a bowl. Season to taste with salt and black pepper then add the butter and garlic milk. Mash to combine then slowly add the warm cream, mashing to mix and then using a balloon whisk to beat the mixture until light and fluffy.
- Adjust the seasonings to taste, turn into a serving dish, garnish with the parsley and serve immediately.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Comments
Post a Comment