Mashed Potatoes and Root Vegetables

Name: Mashed Potatoes and Root Vegetables
Yield: Serves 4
Ingredients: 4 tablespoons, unsalted butter; 8 ounces, carrots, parsnips, turnips, or celery root, peeled; carrots or parsnips cut into 1/4-inch-thick half-moons; turnips or celery root cut into 1/2-inch dice (about 1 1/2 cups); 1 1/2 pounds, Yukon Gold potatoes, 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 or vegetable broth; , Table salt; 3/4 cup, half-and-half, warmed; 3 tablespoons, minced fresh chives; , Ground black pepper

13 comments

Appears in Cook's Illustrated November/December 2007, America's Test Kitchen TV

Adding carrots, parsnips, turnips, or celery root to mashed potatoes sounds like a good idea—until the mash turns out too watery, too sweet, or too bitter.

SERVES4

has video

WHY THIS RECIPE WORKS

Root vegetables add an earthy, intriguing flavor to our mashed potato recipe. We made certain that the flavors were in balance by using root vegetables and potatoes in a ratio of 1:3 and sautéing the root vegetables in butter before adding ...

This is a members' feature.