Root Vegetable Mash

• 1/2 teaspoon salt, divided
• 2 tablespoons unsalted butter
• 3 cups peeled, cubed Yukon gold potatoes (about 2 large)
• 3 cups peeled, chopped celeriac (celery root)
• 1 1/2 cups chopped parsnips (about 2)
• 1/4 cup finely chopped onion
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup water
• 1 fresh thyme sprig
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup half-and-half

1. Combine 1/4 teaspoon salt and next 8 ingredients in a large saucepan. Bring to a boil over medium heat; reduce heat, and simmer, covered, 15 minutes or until potato is tender and liquid is almost evaporated. Remove from heat.
2. Discard thyme sprig. Stir in remaining 1/4 teaspoon salt, pepper, and half-and-half. Mash with a potato masher until almost smooth.
3. Note: Though the menu serves 6, this recipe makes enough for 8 servings. Refrigerate the extra servings to enjoy the next day as a side to chicken, beef, or fish.

salt, unsalted butter, gold potatoes, celery root, parsnips, onion, chicken broth, water, thyme, freshly ground black pepper

Taken from www.myrecipes.com/recipe/root-vegetable-mash (may not work)