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Mashed Potatoes and Root Vegetables

by the Editors at America’s Test Kitchen
from The Best of America’s Test Kitchen 2010
(America’s Test Kitchen, 2009)
Serves 4

For this mashed potatoes and root vegetables side dish,  russet potatoes will yield a slightly fluffier, less creamy mash potatoes, but they can be used in place of the Yukon Gold potatoes, if desired. Rinsing the potatoes in several changes of water reduces the amount of starch and prevents the mashed potatoes from becoming gluey. It is important to cut the potatoes and root vegetables into even-sized pieces so they cook at the same rate. This recipe can be doubled and cooked in a large Dutch oven. If doubling, increase the cooking time in step 2 to 40 minutes.

convert 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 (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 (see headnote)
1/3 cup low-sodium chicken broth
Table salt
3/4 cup half-and-half, warmed
3 tablespoons minced fresh chives
Ground black pepper

Method
1. 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 vegetables have not started to brown, increase the heat to medium-high.)

2. 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.

3. 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 the mashed potatoes immediately.

Recipe © 2009 by the Editors at America’s Test Kitchen. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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