One for the Table: Spike mashed potatoes with a root veggie
Kosher salt
2/3 cup half-and-half, warmed
3 tablespoons minced fresh chives or scallion greens
Ground black pepper
1. Melt butter in large saucepan over medium heat. When foaming subsides, add carrots and cook, stirring occasionally, until the butter is browned and the carrots are caramelized, 10 to 12 minutes. (If after 4 minutes the carrots have not started to brown, increase heat to medium-high.)
2. 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 most of the 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.
3. Gently mash potatoes and carrots in saucepan with potato masher (do not mash vigorously). Gently fold in warm half-and-half and chives (or scallion greens). Season with salt and pepper to taste; serve immediately.
(James Moore has been a cooking enthusiast since childhood and started his blog, Cook Like James, as a way to share favorite recipes, restaurants and cookbooks with friends and family. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)
