Mashed Potatoes and Root Vegetables

4 T
4 oz
4 oz

1.5 lbs
⅓ cup
¾ t

¾ cup
3 T

butter
carrots
parsnips

Yukon Gold potatoes, peeled (Russet are ok)
chicken broth
salt

half-and-half
minced fresh chives (optional)

• Peel carrots, parsnips, and potatoes.
  
• Slice carrots and lower half of parsnips into 1/4-inch circles
  
• Slice upper portion of parsnips in half lengthwise, remove fibrous core by cutting a V-shaped channel, then slice into 1/4-inch half moons.
  
• Quarter potatoes lengthwise and cross-cut into 1/4-inch slices.  Rinse the cut potatoes in several changes of cold water and drain well.  Keep potatoes separate from root veggies.

• Melt butter over medium heat until foaming subsides.
  
• Add 1st set and cook 10 to 12 minutes until butter is browned and vegetables are dark brown and caramelized.
  
• Add 2nd set and cook covered on low heat 25 to 30 minutes until water is absorbed and potatoes fall apart easy.  Use a gentle simmer, not a full boil.

• Remove from heat and let rest 2 minutes uncovered
  
• Gently mash with a potato masher and fold in warmed half-and-half & chives.
  
• Add salt and pepper to taste.
  
• Note:  When doubling recipe increase simmer time to 30 to 40 minutes.  3x will fit is a 6qt pot and will simmer even longer.
  
• Yield: 4
  
• Calories:  1300/recipe and 325/serving
  
• Source: America’s Test Kitchen
  
  

Category:  American                                                                                                                                              Modified 2/17/14