Mashed Potatoes and Root Vegetables

Name: Mashed Potatoes and Root Vegetables
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; Table salt; 3/4 cup half-and-half, warmed; 3 tablespoons minced fresh chives; Ground black pepper

Mashed Potatoes and Root Vegetables was pinched from <a href="http://www.cooksillustrated.com/recipes/3903-mashed-potatoes-and-root-vegetables" target="_blank">www.cooksillustrated.com.</a>

"Root vegetables add an earthy, intriguing flavor to our mashed potato recipe. We made certain that the flavors were in balance by using root vegetables and potatoes in a ratio of 1:3 and sautéing the root vegetables in butter before adding the potatoes to the pot. Rinsing the potatoes in water… read more..."

INGREDIENTS

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4 tablespoons unsalted butter

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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)

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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

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1/3 cup low-sodium chicken broth

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Table salt

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3/4 cup half-and-half, warmed

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3 tablespoons minced fresh chives

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Ground black pepper

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