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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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


  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.
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