Garlic and Celery Root Mashed Spuds

Name: Garlic and Celery Root Mashed Spuds
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 4 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; 3/4 cup lowfat buttermilk; 2 teaspoons olive oil; 2 tablespoons minced fresh chives; Salt and ground black pepper

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 to 6 servings

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 to 6 servings

Ingredients

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4 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

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 10 minutes, until potatoes are fork-tender.
Drain and transfer potatoes, celery root and garlic to a large bowl. Add buttermilk and olive oil and mash until smooth (or lumpy, whatever you like!). Fold in chives. Season, to taste, with salt and black pepper.

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Garlic and Celery Root Mashed Spuds

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