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
Mashed Potatoes and Root Vegetables
- Quick Glance
- Quick Glance
- 30 M
- 1 H
- Serves 4
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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.