Golden Mashed Potatoes with Parsnips and Parsley

• 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
• 1 pound parsnips, peeled, cut into 1 1/2-inch pieces
• 3 ounces trimmed parsley root (about 3 medium), peeled, but into 1-inch pieces (optional)
• 1 large garlic clove, halved
• 3 cups (or more) water
• 1 14 1/2-ounce can low-salt chicken broth
• 1/4 cup whipping cream
• 2 tablespoons (1/4 stick) butter
• 2 tablespoons minced fresh parsley or parsley root tops
• Additional minced fresh parsley

1. Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan.
2. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch.
3. Boil uncovered until vegetables are tender, about 25 minutes.
4. Drain vegetables, reserving liquid.
5. Return vegetables to pot.
6. Add cream and butter.
7. Set over low heat; mash until mixture is smooth; and fluffy, adding enough reserved cooking liquid to thin to desired consistency.
8. Mix in 2 tablespoons parsley.
9. (Can be made 2 hours ahead.
10. Cover; let stand at room temperature.
11. Rewarm over low heat, stirring.)
12. Transfer to bowl.
13. Top with additional parsley.

potatoes, parsnips, parsley root, garlic, water, lowsalt chicken broth, whipping cream, butter, parsley, parsley

Taken from www.epicurious.com/recipes/food/views/golden-mashed-potatoes-with-parsnips-and-parsley-884 (may not work)