Mashed Potatoes And Root Vegetables Recipes

Steps:

• Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
• While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream ¿ do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.
• Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.

Steps:

• Set a large pot over high heat and add the milk, cream, salt, thyme and bay leaves. Peel and cut the turnips into 1-inch chunks. Add to the pot and cover partially with a lid. Bring to a boil, and then reduce the heat to a simmer and cook the turnips for 30 minutes.
• Cut the potatoes into 1-inch chunks. After the turnips have cooked for 30 minutes (it takes longer than the potatoes to cook), add the potatoes and continue to simmer until all the vegetables are very tender, about 20 more minutes (the tip of a paring knife should go through with little resistance). Discard the bay leaves and thyme. Drain the turnips and potatoes, reserving 2 cups of cooking liquid, and then mash. Add the cooking liquid and butter. Mix well and season with salt and pepper.

Steps:

• STEP BY STEP: Preparing Root Vegetables
• Celery Root: Using chef's knife, trim top and bottom so vegetable rests flat on work surface, then cut away thick, knobby skin in wide swaths.
• Turnips: Using chef's knife, trim top and bottom, then use vegetable peeler to remove thin skin.
• Parsnips: Divide tapered end from bulky top and halve top end lengthwise. Remove fibrous core by carefully cutting V-shaped channel down center of parsnip.
• Potatoes:. Rinsing peeled, sliced potatoes in several changes of water removes excess starch and prevents gumminess once the potatoes are cooked and mashed.
• 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.).
• Add potatoes, broth, and 1/4 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 and chives. (If potatoes are too thick, add 1 to 2 tablespoons additional half-and-half.) Season with salt and pepper to taste; serve immediately.

Steps:

• Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
• Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.

Steps:

• *NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~.
• Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go!
• Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender.
• Drain in a colander.
• Place the vegetables back in the pan and mash with a potato masher.
• You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.).
• Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).

Steps:

• Prepare vegetables, cutting potatoes into chunks, and dicing sweet potato, rutabaga, and turnip.
• Warm cream, milk, butter, nutmeg, and pepper in a small saucepan over low heat.
• Cook vegetables in a large pot with salt and enough cold water to cover by 1/2".
• Cover pot and bring to a boil over high heat.
• Reduce heat and simmer until vegetables are soft, but not falling apart, about 10 to12 minutes.
• Drain vegetables then return them to the pot.
• To evaporate any excess water, increase heat to high and cook vegetables briefly, just until they begin to stick slightly, 1 to 2 minutes.
• Stir them constantly to prevent scorching.
• Mash vegetables using a potato ricer, electric mixer, food mill, or by hand with a masher.
• Once mashed, gradually stir in the warm milk mixture until desired consistency is reached.
• Taste for seasoning and serve hot.

Steps:

• Place the potatoes, swede and carrots in a large pan of salted water. Bring to the boil and cook for 20-25 mins until tender. Drain and mash with a potato masher. Add the butter and a generous amount of seasoning.

Steps:

• Cook first 4 ingredients in large pot of boiling salted water until almost tender, about 20 minutes. Add potatoes and continue cooking until all vegetables are very tender, about 15 minutes longer. Drain. Discard bay leaf. Return vegetables to same pot. Stir over medium heat to allow excess water to evaporate, about 2 minutes. Add butter; mash until vegetables are almost smooth. Mix in 1 tablespoon parsley. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring often.) Transfer vegetables to bowl. Sprinkle with remaining 1 tablespoon parsley.