Mashed Potatoes and Root Vegetables for Two | America's Test Kitchen

Name: Mashed Potatoes and Root Vegetables for Two | America's Test Kitchen
Total time: 60 min
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; turnips or celery root cut into 1/2-inch dice (about 3/4 cup); 3/4 pound 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; 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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Adding carrots, parsnips, turnips, or celery root to mashed potatoes sounds like a good idea—until the mash turns out too watery, too sweet, or too bitter.

Keywords

Side Dishes
Vegetables
Potatoes
For Two

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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; turnips or celery root cut into 1/2-inch dice (about 3/4 cup)
3/4 pound 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
Table salt
1/3 cup half-and-half, warmed, plus additional if necessary
1 1/2 tablespoons minced fresh chives
Ground black pepper