Mashed Potatoes and Root Vegetables - Cooks Illustrated Recipe

Looking for an easy Mashed Potatoes and Root Vegetables - Cooks Illustrated recipe? Learn how to make Mashed Potatoes and Root Vegetables - Cooks Illustrated using healthy ingredients.


Submitted by danafer

Makes 4 servings



Russet potatoes will yield a slightly fluffier, less creamy 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 oven. If doubling, increase the cooking time in step 2 to 40 minutes.

Recipe Ingredients for Mashed Potatoes and Root Vegetables - Cooks Illustrated

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 r
1 1/2 pounds potatoes
1/3 cup low-sodium chicken broth
1 Table salt
3/4 cup half-and-half , warmed
3 tablespoons minced fresh chives
1 Ground black pepper

Recipe Directions for Mashed Potatoes and Root Vegetables - Cooks Illustrated

  1. 1.

  2. 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.)

  3. 2.

  4. 2. Add potatoes, broth, and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat (broth should simmer gently; do not boil), stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 minutes. (If liquid does not gently simmer after a few minutes, increase heat to medium-low.) Remove pan from heat; remove lid and allow steam to escape for 2 minutes.

  5. 3.

  6. 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.

Categories

Potatoes, Side Dish, American

Nutrition Facts
Serving Size 308.7g
Amount Per Serving
Calories
304
Calories from Fat
154
% Daily Value*
Total Fat
17.1g
26%
Saturated Fat
10.6g
53%
Trans Fat
0.0g
Cholesterol
47mg
16%
Sodium
212mg
9%
Potassium
932mg
27%
Total Carbohydrates
34.1g
11%
Dietary Fiber
5.2g
21%
Sugars
3.0g
Protein
5.4g
Vitamin A 13% Vitamin C 66%
Calcium 9% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement