Directions:
- Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered until vegetables are tender, about 25 minutes. Drain vegetables, reserving liquid.
- Return vegetables to pot. Add cream and butter. Set over low heat; mash until mixture is smooth and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 2 tablespoons parsley. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to bowl. Top with additional parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 438.26 Kcal (1835 kJ) | ||
| Calories from fat | 298.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.11g | 51% | |
|---|---|---|---|
| Cholesterol | 87.4mg | 29% | |
| Sodium | 196.19mg | 8% | |
| Potassium | 781.39mg | 17% | |
| Total Carbs | 34.74g | 12% | |
| Sugars | 4.93g | 20% | |
| Dietary Fiber | 5.13g | 21% | |
| Protein | 4.48g | 9% | |
| Vitamin C | 35.1mg | 59% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 92.7mg | 515% | |
| Calcium | 70.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 100.85 Kcal (422 kJ) | ||
| Calories from fat | 68.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.62g | 51% | |
|---|---|---|---|
| Cholesterol | 20.11mg | 29% | |
| Sodium | 45.14mg | 8% | |
| Potassium | 179.8mg | 17% | |
| Total Carbs | 7.99g | 12% | |
| Sugars | 1.13g | 20% | |
| Dietary Fiber | 1.18g | 21% | |
| Protein | 1.03g | 9% | |
| Vitamin C | 8.1mg | 59% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 21.3mg | 515% | |
| Calcium | 16.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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