Mashed Potatoes and Root Vegetables
A creamy blend of buttery Yukon Golds and caramelized earthy roots
Why This Recipe Works
Caramelizing the root vegetables in butter before adding the potatoes develops an earthy sweetness that simple boiling can't match. Rinsing the sliced potatoes removes excess starch, ensuring the final mash is light and creamy rather than gluey.
Instructions
Rinse the potato slices in a large bowl with several changes of cold water until the water runs clear, then drain well. This removes the surface starch that can lead to a gummy texture.
Melt the butter in a medium saucepan over medium heat. Add the mixed root vegetables and cook, stirring occasionally, until they are softened and starting to brown, about 8 to 10 minutes.
Stir in the drained potatoes, vegetable broth, and a pinch of salt. Cover the pot and simmer over low heat until the vegetables are completely tender and have absorbed most of the liquid, about 25 to 30 minutes.
Mash the vegetables directly in the saucepan using a potato masher until they are mostly smooth with just a few small chunks remaining for texture.
Gently fold in the warmed half-and-half and chives. Season with salt and pepper to taste and serve immediately while hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
What substitutions can I make?
- mixed root vegetables: Any combination of carrots, parsnips, turnips, or celery root
