Photo: Garlic and Celery Root Mashed Spuds Recipe
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.
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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By karenfar
Huntington Beac...
on February 28, 2011
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Very good recipe. I love the celery root.
By ssamenski_11598904
Oakland Park, FL
on January 23, 2009
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I enjoyed this recipe. I steamed the veggies instead of boiling them to retain more nutrients, and I had to substitute green onion for chives (a rare lapse on the part of Whole Foods. Delicious! These disappeared very quickly.
By tjcap_4319705
Overland Park, KS
on April 16, 2007
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I really enjoyed the garlic celery root mashed spuds. Its a nice change of pace from plain mashed potatoes, but I'm not sure it is worth the cost of the celery root. At my grocer's celery root sold for $3.99 a piece.
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