Mashed Potatoes and Root Vegetables for Two

Name: Mashed Potatoes and Root Vegetables for Two
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 2 tablespoons unsalted butter; 4 ounces carrots (parsnips, turnips, or celery root, peeled, carrots or parsnips cut into 1/4-inch-thick half-moons, t); 3/4 lb yukon gold potato, 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); 1/3 cup low sodium chicken broth; table salt; 1/3 cup half-and-half, warmed, plus additional if necessary; 1 1/2 tablespoons minced fresh chives; ground black pepper

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Recipe by Cucina Casalingo

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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READY IN: 30mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons unsalted butter
4

ounces carrots (parsnips, turnips, or celery root, peeled, carrots or parsnips cut into 1/4-inch-thick half-moons, t)
³⁄₄

lb yukon gold potato, 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)
¹⁄₃

cup low sodium chicken broth
table salt
¹⁄₃

cup half-and-half, warmed, plus additional if necessary
1 ¹⁄₂

tablespoons minced fresh chives
ground black pepper

DIRECTIONS

STEP BY STEP: Preparing Root Vegetables
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.
Turnips: Using chef's knife, trim top and bottom, then use vegetable peeler to remove thin skin.
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.
Potatoes:. Rinsing peeled, sliced potatoes in several changes of water removes excess starch and prevents gumminess once the potatoes are cooked and mashed.
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.).
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.
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.

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