My little brother, Aaron, and his girlfriend, Megan, came to Dallas for a visit last week. It was their first time to Texas so I wanted to make sure they had an enjoyable time. We ate “Texas-style” barbecue, Mexican food, and some rockin good pizza while out and about, but most of our meals were prepared here. My brother is a meat and potatoes kind of guy, so twice we threw some local steaks on the grill and ate them with these mashed potatoes.
The second night, while Megan was making her plate, she said, “I’m gonna be so sad when this meal is over.” Me, too, Megan. Me, too.
This is my favorite mashed potato recipe in the whole wide world. Sweet, tender carrots are caramelized in butter, then creamy Yukon Golds and chicken stock are added and simmered until tender. You mash it all up then mix it together with half and half until they’re fluffy and smooth. The recipe suggest stirring in chives, but I like thyme equally as well.
You may use other root vegetables like parsnips, turnips, or celery root, but I love them so much with carrot that I’ve never made them any other way.
These are great to make for company because everybody likes them. They are great with grilled rib eyes or strips, roasted pork loins or chicken, and all kinds of slow-cooked tender braised meats. Vegetables like green beans and asparagus are good, too.
Mashed Potatoes and Root Vegetables
Adapted from Cook’s Illustrated
This recipe serves 4 but may be easily doubled. Increase cooking time in step 2 to 40 minutes, if doubling.
4 tablespoons unsalted butter
8 oz carrots, parsnips, turnips, or celery root, cut into half-moons or 1/2″ dice
1 1/2 pounds Yukon Gold potatoes , peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices; rinsed well in 3 or 4 changes of cold water and drained well
1/3 cup low-sodium chicken broth
Table salt
3/4 cup half-and-half , warmed
3 tablespoons minced fresh chives, or
1 tablespoon minced fresh thyme
Ground black pepper
Instructions
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 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.
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. Season with salt and pepper to taste; serve immediately.
