Mashed Potatoes and Root Vegetables

Mashed Potatoes and Root Vegetables
Russet potatoes will yield a slightly fluffier, less creamy mash, but they can be used in place of the Yukon Gold potatoes if desired.
Servings
4
Servings
4
Print Recipe
Mashed Potatoes and Root Vegetables
Russet potatoes will yield a slightly fluffier, less creamy mash, but they can be used in place of the Yukon Gold potatoes if desired.
Servings
4
Servings
4
Print Recipe
Ingredients
  • 4 tablespoons butter unsalted
  • cups carrots peeled; cut into ¼-inch-thick half-moons;
  • parsnips peeled; cut into ¼-inch-thick half-moons;
  • turnips cut into ½-inch dice
  • pounds potatoes Yukon Gold; peeled, quartered lengthwise, and cut crosswise into ¼-inch-thick slices; rinsed well in 3 or 4  changes of cold water and drained well
  • 1/3 cup chicken broth low-sodium
  • salt
  • 3/4 cup half and half warmed
  • 3 tablespoons chives fresh, minced (optional)
  • black pepper
Variation: Mashed Potatoes and Root Vegetables with Bacon and Thyme
Instructions
  1. Melt the butter in a large saucepan over medium heat.
  2. When foaming subsides, add the root vegetables (1 1/2 cups total of carrots and/or parsnips and/or turnips) and cook them, stirring occasionally, until the butter is browned and the vegetables are dark brown and caramelized, ten to twelve minutes. If after four minutes the vegetables have not started to brown, increase the heat to medium-high.
  3. Add the potatoes, broth, and 3/4 teaspoon salt to the cooked vegetables and stir to combine.
  4. Cook, covered, over low heat (broth should simmer gently; do not boil), stirring occasionally, until the potatoes fall apart easily when poked with fork and all the liquid has been absorbed, 25 to 30 minutes.
  5. Remove the pan from the heat; remove the lid and allow the steam to escape for two minutes.
  6. Gently mash the potatoes and root vegetables in the saucepan with a potato masher (do not mash vigorously). Gently fold in the warm half-and-half and chives.
  7. Season with salt and pepper to taste; serve immediately.
Variation: Mashed Potatoes and Root Vegetables with Bacon and Thyme
  1. Cook the bacon, cut into ½-inch pieces, in a large saucepan over medium heat until browned and crisp, about eight minutes.
  2. Using a slotted spoon, transfer the bacon to a paper towel-lined plate; set aside.
  3. Remove all but two tablespoons of the bacon fat from the pan.
  4. Add two tablespoons of butter to the pan and continue with the recipe for Mashed Potatoes and Root Vegetables, cooking the root vegetables in the bacon fat/butter mixture instead of butter.
  5. Substitute one teaspoon of minced fresh thyme leaves for the chives and fold the reserved bacon into the potatoes along with the thyme.
Recipe Notes

February 2, 2008
I made the bacon and thyme variation with rutabagas and it was excellent! Recipe from Cook’s Illustrated.

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