Although they’re often a favorite side dish staple, sometimes mashed potatoes need a little inspiration. Root vegetables make a perfect addition to potatoes, and I particularly like the sweet flavor of carrots in this recipe, but parsnips, rutabagas, turnips, and celery root will work just as well.. Yukon Gold potatoes are a great choice because of their rich, creamy flavor. It’s important to rinse the potatoes will, to remove excess starch which can make the mixture gluey.
4 tablespoons unsalted butter
3 medium carrots (about 8 ounces) cut in half lengthwise, and sliced into ¼” thick pieces
1 ½ pounds Yukon Gold potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices; rinsed well in cold water and drained
1/3 cup low-sodium chicken broth
2/3 cup half-and-half, warmed
3 tablespoons minced fresh chives or scallion greens
Ground black pepper
1. 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.)
2. Add potatoes, broth, and 3/4 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 most of the 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.
3. Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in warm half-and-half and chives (or scallion greens). Season with salt and pepper to taste; serve immediately.