Mashed Potatoes and Root Vegetables  yellow_icon  Green_icon

Serves 6 • Cooking Time 6 to 7 hours on Low or 4 to 5 hours on High • Slow Cooker Size 4 to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: For a change from classic mashed potatoes, we decided to incorporate other root vegetables, choosing celery root for its refreshing herbal and slightly anise-like flavor and parsnips for the sweetness and richness they bring to the table, especially when mashed or pureed. Since russets, with their high starch content, are perfect for mashing, turning creamy and smooth with a buttery richness, they were our starting point for the potatoes. We found that slicing the vegetables worked best as they cooked more evenly than chunks; spraying the top layer of the vegetables with vegetable oil spray kept them from discoloring during the long Cooking Time. To ensure even cooking, we added water for a steamy environment, then trapped the steam by laying a sheet of parchment paper on top of the vegetables. Once tender, we mashed them right in the slow cooker and folded in low-fat milk and just 4 tablespoons of melted butter for rich-tasting but not fat-laden mashed root vegetables. This recipe can easily be doubled in a 5½- to 7-quart slow cooker. See the sidebar that follows the recipe.

1

pound russet potatoes, peeled and sliced ¼ inch thick

8

ounces parsnips, peeled and sliced ¼ inch thick

½

celery root (7 ounces), peeled, halved, and sliced ¼ inch thick

½

cup water

Salt and pepper

Vegetable oil spray

⅓

cup 2 percent low-fat milk, warmed, plus extra as needed

4

tablespoons unsalted butter, melted

1. Combine potatoes, parsnips, celery root, water, and ¾ teaspoon salt in slow cooker. Spray top layer of vegetables with oil spray. Press 16 by 12-inch sheet of parchment paper firmly onto vegetables, folding down edges as needed. Cover and cook until vegetables are tender, 6 to 7 hours on low or 4 to 5 hours on high.

2. Discard parchment. Mash root vegetables with potato masher until smooth. Fold in milk and melted butter and season with salt and pepper to taste. Serve. (Mashed potatoes and root vegetables can be held on warm or low setting for up to 2 hours; loosen with extra warm milk as needed before serving.)

Per serving:
Cal 170
Fat 8g
Sat Fat 5g
Chol 20mg
Carb 23g
Protein 3g
Fiber 3g
Sodium 340mg