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