Way-Better-Than-Mashed-Potatoes

We love watching America's Test Kitchen! A great episode a few days ago covered how to mix potatoes and other root vegetables to create a nice combo that's more interesting than just plain old mashed potatoes. I'm sure their recipe is actually the best approach, but I'm a bit less patient so I've adjusted it slightly to suit my needs. We really liked this with the Swedish Meatballs - much more flavor than just potatoes and no boiling of the vegetables.

Ingredients:

• 4 tblsp butter
• 1 carrot, roughly chopped
• 1 turnip, peeled and roughly chopped
• 3/4 small celery root (celeriac), peeled and roughly chopped
• 1.5 lbs yukon gold potatoes
• 1/3 c vegetable broth
• salt and pepper
• 3/4 c half-and-half
• fresh chopped chives for topping

Instructions:

1. Melt the butter in a small dutch oven or saucepan and add the root vegetables (not the potatoes). Cook them on medium heat until the butter and vegetables start to brown, about 8 minutes.
2. Add the potatoes, broth and salt and pepper. Reduce heat so that broth just barely bubbles, not boils. Cover and heat for about 30-35 minutes until the potatoes are tender.
3. Remove from heat and mash (not vigorously, just mash and mix leaving some nice chunks).
4. Add half-and-half and mix and match until combined.
5. Top with chives and serve immediately. Serves 4.