c i r k a

Mashed Potatoes and Root Vegetables

  • 1 1/2 lb Russet or Yukon Gold potatoes - peeled, quartered lengthwise and cut crosswise into 1/4“ slices
  • 3 Tbsp unsalted butter
  • 8 oz root vegetables (carrots, parsnips(extra good), turnips, or celery root) peeled, and cut into 1/4” half or quarter moons
  • 1/3 cup low sodium chicken or vegetable broth
  • 3/4 tsp salt
  • 3/4 cup half-and-half - warmed
  • 3 Tbsp minced fresh chives (optional0

  1. Rinse potatoes in 3 changes of fresh water to remove excess starch.
  2. Melt butter in large saucepan. When foaming subsides add root vegetables and cook stirring occasionally until butter is browned and vegetables are dark brown and caramelized, 10-12 min.
  3. Add potatoes, broth, and 3/4 tsp salt and stir to combine. Cook covered over low heat to provide gentle simmer until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25-30 min.
  4. Remove pan from heat and remove lid to allow steam to escape. Gently mash potatoes and vegetables with potato masher. Fold in warm half-and-half and chives if using. Season with salt and pepper.

Serves: 4       Total cooking time: 45 min.
Source: Cook's Illustrated Nov/Dec 2007

recipe/mashedpotatoesandrootvegetables.txt · Last modified: 2011/12/11 04:24 (external edit)