Smashed Parsley Roots and Potatoes with Crème Fraîche

Preparation info
  • Serves


    • Difficulty


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By Diane Morgan

Published 2012

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There is nothing “skinny” about this deliciously decadent combination of parsley root and potato made with butter and crème fraîche. However, the recipe can easily be lightened up by using a tad less butter and substituting low-fat milk for the crème fraîche. Either way, the earthy, herbal flavor of the parsley root adds depth and aroma, making this side dish decidedly more interesting than classic mashed potatoes.