Mashed Potatoes And Root Vegetables

Serving 4 people

60 min


  • celery root 8 ounces (about 1 1/2 cups) 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
  • fresh chives 3 tablespoons minced fresh chives
  • ground pepper Ground black pepper
  • half & half 3/4 cup half-and-half, warmed
  • low sodium chicken broth 1/3 cup low-sodium chicken broth
  • salt 3/4 teaspoon salt, plus more to taste
  • unsalted butter 4 tablespoons unsalted butter
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How to make it

  1. Melt the butter in a large saucepan over medium heat.
  2. 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 vegetables have not started to brown, increase the heat to medium-high.)
  3. 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.)
  4. Remove the pan from the heat; remove the lid and allow the steam to escape for 2 minutes.
  5. 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 the mashed potatoes immediately.