Mashed Potatoes and Root Vegetables

This dish is weird, but in a good way. My notes say "unusual change of pace" but I would make it again. I don't use parsnips often, so this was fun.

Preparation Time: about an hour, mostly boiling stuff

Ingredients:
4 tbsp unsalted butter

8 ounces carrots, parsnips, turnips, or celery root cut up into chunks

1.5 lbs Yukon gold potatoes, cut up into chunks, rinsed 3-4 times in cold water

1/3 cup low-sodium chicken broth

table salt

3/4 cup half-and-half

3 tbsp minced fresh chives

pepper

Directions:

1: melt butter. add root vegetables. cook until vegetables browned and caramelized (10-12 minutes).

2: add potatoes, broth, and 3/4 tsp salt. Cook covered on low heat (do not boil) stirring occasionally until everything's soft and crumbly (20-30 minutes). Cook uncovered a final 2 minutes to dry things out a bit.

3: mash gently; fold in half-and-half and chives; season with salt and pepper

Source: America's Test Kitchen
Servings: 4