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 or vegetable broth
- Table salt
- 3/4 cup half-and-half , warmed
- 3 tablespoons minced fresh chives
- Ground black pepper
Instructions
Mashed Potatoes and Root Vegetables serves 4 original recipe by America's Test Kitchen.
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