Garlic And Celery Root Mashed Spuds Recipes

MASHED POTATOES WITH CELERY ROOT

Mashed Potatoes With Celery Root image

I first had these potatoes at a restaurant and they "knocked my socks off." Celeriac (or celery root) is a ugly root, that when baked up becomes quite creamy. The flavor is similar to celery stalk with a sweet undercurrent. This version is from Andrew Schloss's, author of "Dinner's Ready" clipped from the Washington Post 1996.

Provided by Roxygirl in Colorado

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs russet potatoes, peeled and quartered
1 lb celery root, peeled and cut in chunks
salt and pepper
1/3 cup light cream

Steps:

Place the potatoes and celery root in a large heavy saucepan.
(I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy).
Cover with water and season liberally with salt and pepper.
Cover and cook over medium-high heat until water boils.
Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
Drain, and mash the vegetables with a potato masher or a large fork.
Mix in cream.
Adjust seasoning with additional salt and pepper.

Nutrition Facts : Calories 261.4, Fat 4.4, SaturatedFat 2.5, Cholesterol 13.2, Sodium 135.1, Carbohydrate 50.8, Fiber 7, Sugar 3.6, Protein 6.8

GARLIC AND CELERY ROOT MASHED SPUDS

Garlic and Celery Root Mashed Spuds image

Provided by Robin Miller : Food Network

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

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

Steps:

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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