Although they’re often a favorite side dish staple, sometimes mashed potatoes need a little inspiration. Root vegetables make a perfect addition to potatoes, and I particularly like the sweet flavor of carrots in this recipe, but parsnips, rutabagas, turnip…
What you'll need
Ingredients
4 tablespoons unsalted butter
3 medium carrots (about 8 ounces) cut in half lengthwise, and sliced into ¼” thick pieces
1 ½ pounds Yukon Gold potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices; rinsed well in cold water and drained
1/3 cup low-sodium chicken broth
Kosher salt
2/3 cup half-and-half, warmed
3 tablespoons minced fresh chives or scallion greens
The method
Directions
01
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.)
02
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 most of the 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.
03
Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in warm half-and-half and chives (or scallion greens). Season with salt and pepper to taste; serve immediately.
I first saw these potatoes prepared on an episode of Milk Street Kitchen and thought they looked delicious. Their version is modeled after the potatoes they had tasted at Samoborska Klet restaurant in Zagreb and is a simple one-pot recipe. The potatoes are…
This makes a perfect side dish for Butter Chicken, Chicken Tikka Masala, or Tandoori. Rinsing the rice is an important step which delivers a light and fluffy dish with grains that are separate and distinct.
I love roasted vegetables, especially broccoli and cauliflower. The cauliflower caramelizes beautifully in this recipe and gets tremendous flavor from the ginger and curry.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Carrot Spiked Mashed Potatoes
Prep
Cook
Yield
Although they’re often a favorite side dish staple, sometimes mashed potatoes need a little inspiration. Root vegetables make a perfect addition to potatoes, and I particularly like the sweet flavor of carrots in this recipe, but parsnips, rutabagas, turnip…
Ingredients
4 tablespoons unsalted butter
3 medium carrots (about 8 ounces) cut in half lengthwise, and sliced into ¼” thick pieces
1 ½ pounds Yukon Gold potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices; rinsed well in cold water and drained
1/3 cup low-sodium chicken broth
Kosher salt
2/3 cup half-and-half, warmed
3 tablespoons minced fresh chives or scallion greens
Cook Like James · The method
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 most of the 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 (or scallion greens). Season with salt and pepper to taste; serve immediately.
Cook Like James
Carrot Spiked Mashed Potatoes
Prep
Cook
Yield
Although they’re often a favorite side dish staple, sometimes mashed potatoes need a little inspiration. Root vegetables make a perfect addition to potatoes, and I particularly like the sweet flavor of carrots in this recipe, but parsnips, rutabagas, turnip…
Ingredients
4 tablespoons unsalted butter
3 medium carrots (about 8 ounces) cut in half lengthwise, and sliced into ¼” thick pieces
1 ½ pounds Yukon Gold potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices; rinsed well in cold water and drained
1/3 cup low-sodium chicken broth
Kosher salt
2/3 cup half-and-half, warmed
3 tablespoons minced fresh chives or scallion greens
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 most of the 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 (or scallion greens). Season with salt and pepper to taste; serve immediately.
