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Mashed Potatoes And Root Vegetables Recipe

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This recipe for Mashed Potatoes And Root Vegetables, by , is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mindi Hartman (America's Test Kitchen)

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp 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
table salt
3/4 cup half-and-half, warmed
3 tbsp minced fresh chives
ground black pepper

Directions:
Directions:
1. Melt the butter in a large saucepan over medium heat. Add the root vegetable of choice and cook, stirring occasionally, until the butter is browned and the vegetables are dark brown and carmelized, about 10 -12 minutes. If after 4 minutes the vegetables have not started to brown, increase the heat to medium-high.
2. Add the potatoes, broth, and 3/4 tsp 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 vegetables in the saucepan with a potato masher (do not mash vigorously). Gently fold in the warmed half-and-half and chives. Season with salt and pepper to taste and serve.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Choose one of the vegetables suggested. I have only made this recipe with carrots. Russet potatoes can be used as a substitute for the Yukon gold. They will be slightly fluffier but less creamy. Serves 4.

MOST WONDERFUL MASHED POTATO RECIPE EVER. ADDY DEVOURED THESE AND USUALLY HAS 3 HELPINGS. I double the recipe. Freezes well. Microwave to re-heat. When defrosted, the mixture can be quite soupy; don't worry ... just microwave and stir every few minutes and the mixture will recombine.

 

 

 

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