serves 4

1½ cups  parsley root, diced
3 cups red potatoes, peeled and chopped into cubes
2 tbsp. unsalted margarine or butter
1 large garlic clove, crushed
1/2 cup milk
salt and freshly ground pepper to taste
1 tbsp curly leaf parsley, chopped

Bring 6 cups of water to a boil. Add the parsley root. After 5 minutes, add the potatoes and continue to cook until they are both soft, about ten minutes.

Meanwhile, heat the butter and the garlic until the butter is melted (the microwave works great for this). When the vegetables are cooked, drain. Transfer them to a bowl. Add salt, pepper and the butter. Adding the milk slowly, mash the mixture until it is light and fluffy. Adjust seasonings and serve. garnished with parsley leaf