Mashed Potatoes and Root Vegetables for Two

Name: Mashed Potatoes and Root Vegetables for Two
Yield: Serves 2
Ingredients: 2 tablespoons, unsalted butter; 4 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 3/4 cup); 3/4 pound, 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; , Table salt; 1/3 cup, half-and-half, warmed, plus additional if necessary; 1 1/2 tablespoons, minced fresh chives; , Ground black pepper

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Appears in Cook's Illustrated November/December 2007

SERVES2

TIME1 hour

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 ...

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