Best Mashed Potatoes And Root Vegetables Recipes

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MASHED POTATOES AND ROOT VEGETABLES



Mashed Potatoes and Root Vegetables image

Make and share this Mashed Potatoes and Root Vegetables recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 5 cs.

Number Of Ingredients 10

2 lbs yukon gold potatoes or 2 lbs russet potatoes, peeled,cubed
1 cup sweet potato, peeled,diced (yellow variety)
1/2 cup rutabaga, peeled,diced
1/2 cup turnip, peeled,diced
1/4 cup heavy cream
1/4 cup milk
1 tablespoon unsalted butter
1 pinch ground nutmeg
1 pinch white pepper
1 tablespoon kosher salt

Steps:

  • Prepare vegetables, cutting potatoes into chunks, and dicing sweet potato, rutabaga, and turnip.
  • Warm cream, milk, butter, nutmeg, and pepper in a small saucepan over low heat.
  • Cook vegetables in a large pot with salt and enough cold water to cover by 1/2".
  • Cover pot and bring to a boil over high heat.
  • Reduce heat and simmer until vegetables are soft, but not falling apart, about 10 to12 minutes.
  • Drain vegetables then return them to the pot.
  • To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly, 1 to 2 minutes.
  • Stir them constantly to prevent scorching.
  • Mash vegetables using a potato ricer, electric mixer, food mill, or by hand with a masher.
  • Once mashed, gradually stir in the warm milk mixture until desired consistency is reached.
  • Taste for seasoning and serve hot.

Nutrition Facts : Calories 259, Fat 7.4, SaturatedFat 4.5, Cholesterol 24.1, Sodium 1439.5, Carbohydrate 44.8, Fiber 4.7, Sugar 4, Protein 4.8

MASHED POTATOES AND ROOT VEGETABLES FOR TWO



Mashed Potatoes and Root Vegetables for Two image

This recipe, from Cooks Illustrated, was not to have been made public. Unfortunately, late one night I inadvertently hit the wrong button. So credit must be given to the source. Russet potatoes will yield a slightly fluffier, less creamy mash, but they can be used in place of the Yukon Gold potatoes if desired. Rinsing the potatoes in several changes of water reduces starch and prevents the mashed potatoes from becoming gluey. It is important to cut the potatoes and root vegetables into even-sized pieces so they cook at the same rate.

Provided by Cucina Casalingo

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter
4 ounces carrots (parsnips, turnips, or celery root, peeled, carrots or parsnips cut into 1/4-inch-thick half-moons, t)
3/4 lb yukon gold potato, 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
1/3 cup half-and-half, warmed, plus additional if necessary
1 1/2 tablespoons minced fresh chives
ground black pepper

Steps:

  • STEP BY STEP: Preparing Root Vegetables
  • Celery Root: Using chef's knife, trim top and bottom so vegetable rests flat on work surface, then cut away thick, knobby skin in wide swaths.
  • Turnips: Using chef's knife, trim top and bottom, then use vegetable peeler to remove thin skin.
  • Parsnips: Divide tapered end from bulky top and halve top end lengthwise. Remove fibrous core by carefully cutting V-shaped channel down center of parsnip.
  • Potatoes:. Rinsing peeled, sliced potatoes in several changes of water removes excess starch and prevents gumminess once the potatoes are cooked and mashed.
  • 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 1/4 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.
  • Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in warm half-and-half and chives. (If potatoes are too thick, add 1 to 2 tablespoons additional half-and-half.) Season with salt and pepper to taste; serve immediately.

Nutrition Facts : Calories 333.5, Fat 16.7, SaturatedFat 10.3, Cholesterol 45.4, Sodium 77.6, Carbohydrate 42.2, Fiber 4.8, Sugar 4.3, Protein 5.9

DISNEY'S MASHED POTATOES AND ROOT VEGETABLES



Disney's Mashed Potatoes and Root Vegetables image

Make and share this Disney's Mashed Potatoes and Root Vegetables recipe from Food.com.

Provided by dustcatcher

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 carrots
1 lb red potatoes
1 butternut squash
1/2 red onion
1 roasted garlic clove
salt & pepper
4 ounces whole butter
1 cup milk

Steps:

  • Cut carrots, onion and summer squash into thin strips. Place on sheet pan with whole garlic clove. Roast for 15 to 20 minutes at 350ºF. Place to the side and let stand. Peel garlic clove when cool.
  • Wash potatoes thoroughly. Place in saucepan with water and a little salt. Bring to boil and then let simmer until cooked.
  • In another saucepan, combine butter and milk. Heat on medium until warm. (Be sure to avoid scorching.).
  • When potatoes are cooked place into bowl with milk mixture. Whip to a smooth consistency. Salt and pepper to taste. Add roasted vegetables and garlic. Whip two more minutes and serve.

Nutrition Facts : Calories 471.1, Fat 25.8, SaturatedFat 16.1, Cholesterol 69.5, Sodium 232.9, Carbohydrate 58.6, Fiber 8.7, Sugar 9.4, Protein 7.7

MASHED POTATOES AND ROOT VEGETABLES



MASHED POTATOES AND ROOT VEGETABLES image

Categories     Potato     Side

Yield 4 Servings

Number Of Ingredients 8

4 tablespoons unsalted butter
8 ounces 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 (about 1 1/2 cups)
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
Ground black pepper

Steps:

  • 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.

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