A.k.a. Sweet Mashed Potatoes!

1 1/2 lbs Red Dog German Butterball potatoes, peeled, cut into 2-inch pieces
1 lb Red Dog parsnips, peeled, cut into 1 1/2-inch pieces
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 Red Dog curly parsley
Additional minced fresh parsley

Combine potatoes, parsnips, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered until vegetables are tender, about 25 minutes. Drain vegetables, reserving liquid.

Return vegetables to pot. Add cream and butter. Set over low heat; mash until mixture is smooth; and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 2 tablespoons parsley.

(Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.)

Transfer to bowl. Top with additional parsley.