Lionheart Wines
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Mashed Potatoes and Root Vegetables

Makes 4 servings


4 tablespoons unsalted butter
8 oz either carrots, parsnips, turnips, or celery root, peeled; carrots or parsnips cut into ¼” thick half-moons; turnips or celery root cut into ½” dice (about 1 ½ cups)
1 ½ lbs Yukon Gold potatoes, peeled, quartered lengthwise, and cut crosswise into ¼” thick slices; rinsed well in 3 or 4 changes of cold water and drained well.
1/3 cup low-sodium chicken broth
Table salt
¾ cup half-and-half, warmed
3 tablespoons minced fresh chives
Ground black pepper


  • 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).
  • Add potatoes, broth, and ¾ 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.
  • 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.

Mashed Potatoes and Root Vegetables with Bacon and Thyme


4 slices (about 4 oz) bacon, cut into ½” pieces
2 tablespoon butter
substitute 1 teaspoon minced fresh thyme leaves for chives


  • Cook bacon, in large saucepan over medium heat until browned and crisp, about 8 minutes.
    Using slotted spoon, transfer bacon to paper towel-lined plate; set aside.
  • Remove all but 2 tablespoons bacon fat from pan.  Add 2 tablespoons butter to pan and continue with recipe for Mashed Potatoes and Root Vegetables, cooking root vegetables in bacon fat-butter mixture instead of butter.  Substitute 1 teaspoon minced fresh thyme leaves for chives and fold reserved bacon into potatoes along with thyme.

Cook’s Illustrated, Nov/Dec 2007, Page 9

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