Ingredients

1 1/2 pounds Yukon Gold potatoes, peeled, quartered lengthwise, cut crosswise into 1/4-inch thick slices
4 tablespoons unsalted butter
8 ounces either carrots, parsnips, turnips or celery root, peeled and cut in 1/2-inch dice
1/3 cup low-sodium chicken broth
Table salt
1/4 cup half-and-half, warmed
3 tablespoons minced fresh chives
Ground black pepper

Directions

Rinse potato slices well, using 3 or 4 changes of cold water to eliminate some of the starch; drain well. Melt butter in large saucepan. Add root vegetables; cook, stirring occasionally, until butter is browned and vegetables are brown and caramelized, 10-12 minutes. Add potatoes, broth and 3/4 teaspoon salt. Cook, covered, over low heat, stirring occasionally, until potatoes fall apart easily when poked with a fork, 25-30 minutes.

Remove pan from heat; remove lid and allow steam to escape for 2 minutes. Gently mash vegetables in saucepan with potato masher. Gently fold in warm half-and-half and chives. Season with salt and pepper to taste; serve immediately.