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    You are in: Home / Recipes / Mashed Potatoes and Root Vegetables for Two Recipe
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    Mashed Potatoes and Root Vegetables for Two

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Cucina Casalingo's Note:

    This recipe, from Cooks Illustrated, was not to have been made public. Unfortunately, late one night I inadvertently hit the wrong button. So credit must be given to the source. Russet potatoes will yield a slightly fluffier, less creamy mash, but they can be used in place of the Yukon Gold potatoes if desired. Rinsing the potatoes in several changes of water reduces 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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      STEP BY STEP: Preparing Root Vegetables
    2. 2
      Celery Root: Using chef's knife, trim top and bottom so vegetable rests flat on work surface, then cut away thick, knobby skin in wide swaths.
    3. 3
      Turnips: Using chef's knife, trim top and bottom, then use vegetable peeler to remove thin skin.
    4. 4
      Parsnips: Divide tapered end from bulky top and halve top end lengthwise. Remove fibrous core by carefully cutting V-shaped channel down center of parsnip.
    5. 5
      Potatoes:. Rinsing peeled, sliced potatoes in several changes of water removes excess starch and prevents gumminess once the potatoes are cooked and mashed.
    6. 6
      Melt butter in large saucepan over medium heat. When foaming subsides, add root vegetables and cook, stirring occasionally, until butter is browned and vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high.).
    7. 7
      Add potatoes, broth, and 1/4 teaspoon salt and stir to combine. Cook, covered, over low heat (broth should simmer gently; do not boil), stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 minutes. (If liquid does not gently simmer after a few minutes, increase heat to medium-low.) Remove pan from heat; remove lid and allow steam to escape for 2 minutes.
    8. 8
      Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in warm half-and-half and chives. (If potatoes are too thick, add 1 to 2 tablespoons additional half-and-half.) Season with salt and pepper to taste; serve immediately.

    Ratings & Reviews:

    • on February 19, 2010

      45

      Made using parsnips, and subbed milk for the half-and-half, and parsley for the chives. It was good, and we'll make again. Thanks for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mashed Potatoes and Root Vegetables for Two

    Serving Size: 1 (323 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 333.5
     
    Calories from Fat 150
    45%
    Total Fat 16.7 g
    25%
    Saturated Fat 10.3 g
    51%
    Cholesterol 45.4 mg
    15%
    Sodium 77.5 mg
    3%
    Total Carbohydrate 42.2 g
    14%
    Dietary Fiber 4.7 g
    19%
    Sugars 4.3 g
    17%
    Protein 5.9 g
    11%

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