Mashed Potatoes and Root Vegetables with Paprika and Parsley | America's Test Kitchen

Name: Mashed Potatoes and Root Vegetables with Paprika and Parsley | 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 parsley leaves; 1 1/2 teaspoons paprika (smoked or regular), toasted in small skillet over medium heat until fragrant, about 30 seconds; 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.

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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 parsley leaves
1 1/2 teaspoons paprika (smoked or regular), toasted in small skillet over medium heat until fragrant, about 30 seconds
Ground black pepper