How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mashed Potatoes And Root Vegetables ?

You need 8 ingredients. The key ingredients include: 4 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, and more.

Is Mashed Potatoes And Root Vegetables suitable as soups & stews?

Yes, Mashed Potatoes And Root Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Mashed Potatoes And Root Vegetables ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mashed Potatoes And Root Vegetables Recipe

Name: Mashed Potatoes And Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 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; 3 tablespoons minced fresh chives; Ground black pepper

Mashed Potatoes And Root Vegetables – a delicious recipe with unsalted butter, carrots, potatoes, chicken broth, salt, fresh chives. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

4 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
3 tablespoons minced fresh chives
Ground black pepper

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Quick Info

Servings
4 servings
Calories
288 kcal
Category
Soups & Stews

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Mashed Potatoes And Root Vegetables

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