Mashed Potatoes and Root Vegetables

Mashed Potatoes with Root Vegetables are the best mashed potatoes you’ll ever taste! Sauteing veggies in butter brings out natural sweetness.

I realize it’s now March (how did that happen?!), but it’s still chilly in these parts so I have a few more winter recipes for you. I wanted to make these mashed potatoes the moment I first flipped through my America’s Test Kitchen cookbook last March, but decided to wait for winter for the seasonal produce. Although the recipe calls for some vegetables I have NEVER worked with (or eaten for that matter!), it just sounded so wintery and hearty.

I am SO glad we made this recipe because these mashed potatoes are the BEST ever!!! Bob and I both agreed that they are our favorite mashed potatoes of all time – better than any restaurant or homemade version. The root veggies are caramelized in butter, which brings out a distinct sweetness. The potatoes are unbelievably creamy in texture (thanks to the butter and half-and-half), while still maintaining small chunks of potato so you know it’s the real stuff. We served these with delicious Chicken Francese!

UPDATE: Since posting these in March 2011, Bob and I have been making these mashed potatoes every year for Thanksgiving. They seriously are THE BEST! We usually double or triple the recipe for all of our guests and to have leftovers.

Gluten Free Mashed Potatoes and Root Vegetables

This side dish is naturally gluten free!

Looking for More Vegetable Side Dishes?

Check out these vegetable sides recipes:
Spinach Souffle
Garlic Roasted Cauliflower
Smashed Sweet Potatoes
Fleming’s Potatoes
Mashed Potato Layer Casserole
Crash Hot Potatoes

Mashed Potatoes and Root Vegetables

Meghan

These mashed potatoes are the BEST you'll ever taste! Sauteeing the veggies in butter brings out sweetness.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Side Dish

Cuisine American

Servings 4

Ingredients

  

• 4 tablespoons butter (1/2 stick)
• 8 ounces root vegetables (about 1 1/2 cups chopped of carrots, parsnips, celery root, turnips; see note)
• 1 1/2 pounds Yukon Gold potatoes (about 3 medium, peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices; rinsed well in 3 or 4 changes of cold water and drained well)
• 1/3 cup low sodium chicken broth
• Table salt
• 3/4 cup half and half (warmed)
• 3 tablespoons minced fresh chives (optional)
• Ground black pepper

Instructions

 

• Melt the butter in a large saucepan over medium heat. Add the root vegetables and cook, stirring occasionally, until the butter is browned and the vegetables are dark brown and caramelized, 10 to 12 minutes. If after 4 minutes the veggies have not started to brown, increase the heat to medium-high. Browning is important because it indicates the vegetables are caramelizing.
• Add the potatoes, broth, and 3/4 teaspoon salt, and stir to combine. Cook, covered, over low heat. The broth should simmer gently; do not boil, stirring occasionally, until the potatoes fall apart easily when poked with a fork and all the liquid has been absorbed, 25 to 30 minutes. If the liquid does not gently simmer after a few minutes, increase the heat to medium-low. Remove the pan from the heat; remove the lid and allow the steam to escape for 2 minutes.
• Gently mash the potatoes and root vegetables in the saucepan with a potato masher (do not mash vigorously). Gently fold in the half and half and chives. Season with salt and pepper to taste and serve.

Notes

Root vegetables: use any combination of carrots, parsnips, turnips, or celery root; I like to use 2 ounces of each.  For the carrots or parsnips:  peel and cut into 1/4-inch thick half-moons.  For the turnips or celery root: peel and cut into 1/2-inch dice.

Source: Adapted from The Complete America’s Test Kitchen TV Show Cookbook

You’re Gonna Bake It After All

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Keyword gluten free, potatoes, side dish, vegetable, vegetarian