Mashed Potatoes And Root Vegetables

1. Melt butter in large saucepan over medium heat. 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.)
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 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.
3. Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vigorously). Gently fold in warm half-and-half and chives. Season with salt and pepper to taste; serve immediately.

MASHED POTATOES AND ROOT VEGETABLES WITH BACON AND THYME
Cook 4 slices bacon, cut into 1⁄2-inch pieces, in large saucepan over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside. Pour off all but 2 tablespoons fat from pan. Add 2 tablespoons butter to pan and continue with step 1, cooking root vegetables in bacon fat mixture instead of butter. Substitute 1 teaspoon minced fresh thyme for chives and fold reserved bacon into potatoes along with thyme.

MASHED POTATOES AND ROOT VEGETABLES WITH PAPRIKA AND PARSLEY
This variation is particularly nice with carrots.
Toast 1-1⁄2 teaspoons smoked or sweet paprika in 8-inch skillet over medium heat until fragrant, about 30 seconds. Substitute parsley for chives and fold toasted paprika into potatoes along with parsley.