Recipe Time-Mashed Potatoes and Root Vegetables

This recipe comes to us from Cook's Illustrated.

Russet potatoes will yield a slightly fluffier, less cream;y mash, but they can be used in place of the Yukon Gold potatoes if desired. Rinsing the potatoes in several changes of water reduces starch and prevents the mashed potatoes from becoming gluey. It is important to cut the potatoes and root vegetables into even-sized pieces so they cook at the same rate. This recipe can be doubled and cooked in a large Dutch over. If doubling, increase the cooking time in step 2 to 40 minutes.

4 tablespoons unsalted butter

8 ounces either 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 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 vegetable (chicken) broth

Table salt

3/4 cup half-and -half, warmed

3 tablespoons minced fresh chives Ground black pepper

1. Melt butter in large saucepan over medium heat. When foaming subsides, add root vegetables and cook, stirring occasionally, until butter is browned and vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high.)

2. Add potatoes, broth, and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat to a simmer, stirring occasionally until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 minutes. Remove pan from heat; remove lid and allow steam to escape for 2 minutes.

3. Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in warm half-and-half and chives. Season with salt and pepper to taste; serve immediately.