Very flavorful mashed potatoes, with some nice color and texture from other root vegetables.
Braising rather than boiling keeps it from getting watery.
Source: Cook's All Time Best Thanksgiving Recipes, 2019, m
Peel and chop all vegetables.
Rinse potatoes well in a bowl of cold water, 3 times, to remove excess starch. Drain well and set aside.
In Dutch oven over medium heat, melt butter. Add parsnips, carrots, and turnips and cook, stirring occasionally, until butter is browned and vegetables are beginning to brown, 10 to 12 minutes.
Add broth and potatoes and salt to taste. Stir to combine.
Reduce heat to low (broth should simmer) and cook covered, stirring occasionally, until potatoes fall apart easile when poked with a fork and all liquid has been absorbed, 25 to 30 minutes.
Remove from heat, remove lid. Let sit for 2 minutes.
Mash gently, and fold in half-and-half and chives. Season with salt and pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1673g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2334 | ||
Calories from Fat: 1297 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 144.1g | 192 % | |
Saturated Fat 74.5g | 372 % | |
Monounsaturated Fat 45.1g | ||
Polyunsanturated Fat 14.1g | ||
Cholesterol 502mg | 154 % | |
Sodium 461.4mg | 16 % | |
Potassium 5157.2mg | 136 % | |
Total Carbohydrate 181.1g | 53 % | |
Dietary Fiber 23.7g | 95 % | |
Sugars, other 157.4g | ||
Protein 84.7g | 121 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2334
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