2lbsrusset potatoespeeled and diced into 2 inch pieces
1lbparsley rootpeeled and grated
¼cupchopped fresh Italian parsley
2tablespoonsunsalted butterdiced and chilled
Kosher saltto taste
Cook the potatoes until tender in lightly salted water, meanwhile, cook the parsley root in the cream until tender.
Puree the parsley root and cream until very smooth, adding the diced butter as it’s pureeing. Drain the potatoes and pass them through a food mill, then mix with the parsley root puree and chopped parsley.
Double check the seasoning for salt and serve immediately, or keep covered in a warm oven until needed. If you hold the potatoes warm, don’t add the parsley until just before you serve the potatoes to keep it green and preserve the flavor.