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

5 / 2 votes

Mashed Potatoes and Root Vegetables

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.

Prep Time30

Cook Time30

Total Time1

Course: Sides

Cuisine: American

Servings: servings

Calories: 316

Ingredients

▢ 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

US - Metric

Instructions

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.

Nutrition