Name: Mashed Potatoes and Root Vegetables with Bacon and Thyme
Total time: 1 h 15 min
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

Mashed Potatoes and Root Vegetables with Bacon and Thyme

By America's Test Kitchen

Published on September 6, 2007

Time

1¼ hours

Yield

Serves 4

Mashed Potatoes and Root Vegetables with Bacon and Thyme

Ingredients

4 ounces bacon, cut into ½-inch pieces2 tablespoons unsalted butter 8 ounces carrots, parsnips, turnips, or celery root, peeled; carrots or parsnips cut into ¼-inch-thick half-moons; turnips or celery root cut into ½-inch dice (about 1 ½ cups)1 ½ pounds Yukon Gold potatoes, peeled, quartered lengthwise, and cut crosswise into ¼-inch-thick slices; rinsed well in 3 or 4 changes of cold water and drained well⅓ cup low-sodium chicken broth Table salt ¾ cup half-and-half, warmed1 teaspoon minced fresh thyme leaves Ground black pepper

Before You Begin

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 3 to 40 minutes. This variation is particularly nice with turnips.

Instructions

Cook 4 slices (about 4 ounces) bacon, cut into 1/2-inch pieces, in large saucepan over medium heat until browned and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; set aside. Remove all but 2 tablespoons bacon fat from pan.

Add butter to pan and keep 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.)

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 all 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.

Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in warm half-and-half, reserved bacon, and thyme. Season with salt and pepper to taste; serve immediately.