Garlic and Celery Root Mashed Spuds

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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

Directions

  1. 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.
  2. 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.

Garlic and Celery Root Mashed Spuds