Mashed Potatoes and Root Vegetables | America's Test Kitchen

Ingredients

• 4 tablespoons unsalted butter
• 8 ounces carrots , parsnips, turnips, or celery root, peeled; carrots or parsnips cut into 1/4-inch-thick half-moons; turnips or celery root cut into 1/2-inch dice (about 1 1/2 cups)
• 1 1/2 pounds Yukon Gold potatoes , 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 or vegetable broth
• Table salt
• 3/4 cup half-and-half , warmed
• 3 tablespoons minced fresh chives
• Ground black pepper