Mashed Potatoes and Root Vegetables with Bacon and Thyme

Published November 1, 2007. From Cook's Illustrated.

Why this recipe works:

Root vegetables add an earthy, intriguing flavor to our mashed potato recipe. We made certain that the flavors were in balance by using root vegetables and potatoes in a ratio of 1:3 and sautéing the root vegetables in butter before adding the potatoes to the pot. Rinsing the potatoes in water… read more

Root vegetables add an earthy, intriguing flavor to our mashed potato recipe. We made certain that the flavors were in balance by using root vegetables and potatoes in a ratio of 1:3 and sautéing the root vegetables in butter before adding the potatoes to the pot. Rinsing the potatoes in water to remove excess starch before cooking gave our mashed potato and root vegetable recipe just the right consistency.

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Serves 4

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. This recipe can be doubled and cooked in a large Dutch oven. If doubling, increase the cooking time in step 2 to 40 minutes. This variation is particularly nice with turnips.

Ingredients

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