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Garlic and Celery Root Mashed Spuds
, 2006, Robin Miller, All rights reserved

Ingredients
2 large Idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch
pieces
1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces
4 cloves garlic, peeled
Water
3/4 cup lowfat buttermilk
2 teaspoons olive oil
2 tablespoons minced fresh chives
Salt and ground black pepper

Directions
In a large saucepan, combine potatoes, celery root and garlic cloves.
Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium
and simmer for 8 to 10 minutes, or until potatoes are fork-tender.


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

Drain and transfer potatoes, celery root and garlic to a large bowl. Add 1/2 cup buttermilk and
olive oil and mash or process until smooth (or lumpy, whatever you like!). Add more buttermilk if
you want smoother potatoes. Fold in chives. Season to taste with salt and black pepper.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved