Root Veggie Mashed Potatoes

Look, if you've got some potatoes you just want to use up, boil 'em up and smash 'em and serve with ur meats nom nom.  I thought this rigorously-tested Cooks Illustrated recipe was worth trying though - a little extra effort, but some new tastes and probably vitamins and stuff in there.

Recipe

1 1/2 lbs potatoes, cut into small chunks
1/2 lb your combination of carrots, turnips, parsnips, celery root, etc., cut into small chunks
4 slices bacon, cut into small pieces
1/3 c broth
3/4 c half and half
1 tsp thyme

Start by crisping up your bacon in a large saucepan, then remove but leave the grease.  Put in your root vegetables and brown, then stir in the potatoes, broth, and a sprinkle of salt.  Cover and simmer 25-30 minutes, until the liquid is absorbed and everything is nice and crushable.  Mash gently (you want chunks, not puree) and mix in the bacon (if you haven't eaten it all in the meantime), thyme, and half and half.

Notes

This one will come down to the balance of liquid.  You want your potatoes to cook through softly but not end up soggy.  I didn't quite nail it the first time, but the flavors were still very rich (OK, it was mostly bacon but I'm sure the carrot and turnip (my combo) helped).  Here it is with a bit of the night's protein, baked salmon: