Mashed Potatoes and Root Vegetables

I realize it's now March (how did that happen?!), but it's still chilly in these parts so I have a few more winter recipes for you. I wanted to make these mashed potatoes the moment I first flipped through my America's Test Kitchen cookbook last March, but decided to wait for winter for the seasonal produce. Although the recipe calls for some vegetables I have NEVER worked with (or eaten for that matter!), it just sounded so wintery and hearty.

I am SO glad we made this recipe because these mashed potatoes are the BEST ever!!! Bob and I both agreed that they are our favorite mashed potatoes of all time - better than any restaurant or homemade version. The root veggies are caramelized in butter, which brings out a distinct sweetness. The potatoes are unbelievably creamy in texture (thanks to the butter and half-and-half), while still maintaining small chunks of potato so you know it's the real stuff. We served these with a delicious chicken recipe I'll be posting soon!

Mashed Potatoes and Root Vegetables

Serves 4

Ingredients:
4 tablespoons (1/2 stick) 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 (about 3 medium), 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, optional

Ground black pepper

*I used all 4, approximately 2 ounces of each.

Directions:
1. Melt the butter in a large saucepan over medium heat. Add the root vegetables and cook, stirring occasionally, until the butter is browned and the vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes the veggies have not started to brown, increase the heat to medium-high).

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

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

Source: The Complete America's Test Kitchen TV Show Cookbook