Mashed Potatoes and Root Vegetables with Bacon and Thyme

Name: Mashed Potatoes and Root Vegetables with Bacon and Thyme
Yield: Serves 4
Ingredients: 4 ounces, bacon, cut into 1/2-inch pieces; 2 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; 1 teaspoon, minced fresh thyme leaves; , Ground black pepper

Side Dishes
Pork
Potatoes
Vegetables
Holiday
Thanksgiving

Appears in Cook's Illustrated November/December 2007, America's Test Kitchen TV

Adding carrots, parsnips, turnips, or celery root to mashed potatoes sounds like a good idea—until the mash turns out too watery, too sweet, or too bitter.

SERVES 4

TIME 1¼ hours

Mashed Potatoes and Root Vegetables with Bacon and Thyme

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