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.–Editors at America’s Test Kitchen

A blue bowl filled with mashed potatoes and root vegetables with a spoon resting inside.

Mashed Potatoes and Root Vegetables

5 / 2 votes
The combination of Yukon Gold potatoes and root vegetables, like carrots, turnips, or parsnips, comes together easily and makes a comforting and satisfying side dish. You can also cook these mashed potatoes and root vegetables in a slow-cooker for even more ease.
David Leite
Servings4 servings
Calories316 kcal
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour


  • 4 tablespoons unsalted butter
  • 8 ounces (about 1 1/2 cups) carrots, parsnips, turnips, or celery root, peeled; carrots or parsnips cut into 1/4 inch-thick (6 mm) half-moons; turnips or celery root cut into 1/2 inch (12 mm) dice
  • 1 1/2 pounds (about 3 medium) Yukon Gold potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4 inch-thick (6 mm) slices; rinsed well in 3 or 4 changes of cold water and drained well (see headnote)
  • 1/3 cup homemade chicken stock or low-sodium canned chicken broth
  • 3/4 teaspoon salt, plus more to taste
  • 3/4 cup half-and-half, warmed
  • 3 tablespoons minced fresh chives
  • Ground black pepper


  • 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.)
  • 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 the mashed potatoes immediately.

Adapted From

The Complete America’s Test Kitchen TV Show Cookbook

Buy On Amazon


Serving: 1 portionCalories: 316 kcalCarbohydrates: 37 gProtein: 6 gFat: 17 gSaturated Fat: 11 gMonounsaturated Fat: 4 gTrans Fat: 1 gCholesterol: 47 mgSodium: 595 mgFiber: 5 gSugar: 2 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2009 America’s Test Kitchen. Photo © 2009 Carl Tremblay. All rights reserved.

Recipe Testers’ Reviews

My husband and I ADORED this. The recipe instructs you to caramelize root vegetables in butter, then add in Yukon gold potatoes, chicken broth, and salt, and simmer until cooked. Then you mash with warm half and half, add chives, and season. I chose to use carrots. They caramelized beautifully.

The recipe specifies adding only 1/3 of a cup of chicken broth. That was not enough — the vegetables began to dry out quickly, so I added a good further 1/4 cup, in one tablespoon increments. The recipe recommends rinsing the potatoes with water a few times to eliminate gummy potatoes. Definitely do this! I mashed the vegetables, but left the mixture a bit chunky. The dish was buttery and oozed with flavor. I would make it again in a heartbeat. Other than the broth, I cannot think of a way to improve it. We both found this to be a stellar recipe, and I guarantee this will become one of our new favorite starches.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

Hungry For More?

Ina Garten’s Mashed Potatoes with Lemon

If Ina believes mashed potatoes need a little acidity to smooth out the richness, so be it. Here’s our new go-to approach to this oh-so-comforting side dish.

40 mins

Roasted Potatoes with Dill

A handful of cheap ingredients. The exact perfect temperature and timing. And a little patience, please, while spuds are elevated from simple to stellar.

1 hr 5 mins

Gnocchi with Gorgonzola Cream Sauce

Yes. Soft, pillowy gnocchi bathed in a luxurious blue cheese sauce can be on your table in under 30 minutes. Wonders never cease.

25 mins

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating