- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 4 medium Gobo Root trimmed cored bulbs coarsely chopped
- 2 pounds Yukon Gold Potatoes peeled and cut into 1 inch pieces
- 1/2 cup Half and Half (or more)
- 1 1/2 teaspoons Dried Tarragon
- 2 tablespoons Butter (1/4 stick)
Directions
Bring large pot of salted water to boil. Add gobo root; cook until slightly softened, about 5 minutes. Add potatoes and boil gently until Gobo Root and potatoes are very tender, about 25 minutes
Meanwhile, combine 1/2 cup half and half, and tarragon in small saucepan; bring to simmer. Remove from heat; cover to keep warm
Drain potato mixture; return to pot. Stir over medium heat until any excess liquid evaporates, about 2 minutes. Add hot half and half mixture and butter and mash until vegetables are almost smooth (small Gobo Root bits may still remain). Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and thinning with more half and half, if desired.)
Transfer mashed potato mixture to bowl serve.
