Mashed potatoes with us since childhood. We eat it at home, in the nursery garden, at school, and even in the dining room at work. It’s hard to imagine more perfect and satisfying side dish. However, there is no limit to perfection and taste. this familiar product can be supplemented with relatives root crops – parsnip and root celery. Believe it стоящий эксперимент. 
Time: 50 мин. Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr potatoes (approximately 2 medium potatoes), peel and to cut
- 1 medium root celery (approximately 680 gr.), Peel and to cut
- 1 large parsnip, peel, remove hard core and to cut
- 1 bay leaf
- 110 gr. salted butter, room temperature
- 1/4 – 1/2 tbsp. milk, warm
- Grated nutmeg
Recipes with similar ingredients: potato, celery root, parsnip root, bay leaf, nutmeg, milk
Recipe preparation:
- In a large saucepan, mix potatoes, celery, parsnip and bay leaf, fill with water above 2.5 cm. Add plenty of salt and bring to a boil. Reduce heat to medium and simmer about 15 min. until the vegetables are very soft.
- Drain and discard the bay leaf. Put vegetables in food processor, add butter and beat in mashed potatoes, gradually pouring milk until a homogeneous consistency is obtained. Salt, pepper. Transfer to a beautiful bowl and sprinkle nutmeg.
