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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 340.9
  • Total Fat: 17.0 g
  • Cholesterol: 47.9 mg
  • Sodium: 67.2 mg
  • Total Carbs: 43.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 5.3 g

View full nutritional breakdown of Mashed Potatoes and Root Vegetables calories by ingredient
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Mashed Potatoes and Root Vegetables

Submitted by: KOTWBB

Introduction

From America's Test Kitchen http://americastestkitchen.com/recipe.asp?
recipeids=4615&iSeason=9
From America's Test Kitchen http://americastestkitchen.com/recipe.asp?
recipeids=4615&iSeason=9

Number of Servings: 4

Ingredients

    4T unsalted butter
    8oz carrots
    1.5lbs potatoes
    1/3c low sodium chicken broth
    3/4 half and half, warmed

    chives, black pepper, salt to taste (not in nutrition info)

Directions

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.


Number of Servings: 4

Recipe submitted by SparkPeople user TINAIGNATIEV.






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