Whippedcelerypotatoes Recipes

CELERY MASHED POTATOES

Steps:

• Melt the butter in a skillet over low heat and sauté the celery, onion, and garlic until vegetables are soft, about 7 minutes to 10 minutes.
• Add the half and half and bouillon and simmer the mixture slowly, uncovered, over low heat for 20 minutes.
• Whir the simmered mixture in a a blender or food processor until well pureed.
• While the celery mixture is simmering, cut the potatoes into 2-inch chunks (peeled or not, it's up to you) then put them in a stockpot with lightly salted water to cover and cook until the potatoes are tender; drain well.
• Combine the celery puree with the cooked potatoes in the stockpot and, over medium heat, mash with a hand masher, adding buttermilk to achieve desired consistency for the mashed potatoes.
• Season to taste with salt and pepper.
• Makes about 6 servings.
• Note: I do not recommend using electric mixers to make mashed potatoes because they can break down the starches in the potatoes too quickly and cause them to become"gluey"- use a hand masher, it's worth the extra bit of effort.

WHIPPED POTATOES RECIPE

Steps:

• In a large stockpot or Dutch oven set over medium-high heat, add 1 inch of water. Set steamer basket inside and bring water to a boil.
• Fill steamer basket with potatoes and cover. Reduce heat to medium and cook for 20-25 minutes or until potatoes are fork tender.
• Meanwhile, in a small saucepan set over medium heat, add butter. Once the butter has melted add the garlic and cook until fragrant, about 1-2 minutes. Add milk, salt, pepper, garlic powder and paprika. Continue cooking for 5 minutes, then cover and remove from the heat.
• Remove stockpot or Dutch oven from the heat, drain water, then pour the potatoes directly into the pan. Return to the stovetop and cook for 1 minute to allow any excess moisture to evaporate.
• Pour into the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand held mixer) and mix on low for 1 minute. Slowly add the warm butter/milk mixture until fully incorporated. Beat on medium-high until potatoes are light and fluffy, about 1-2 minutes.
• Let potatoes stand for 5 minutes before transferring to a serving dish. Garnish with freshly chopped parsley, if desired.

CELERY POTATO CASSEROLE

Steps:

• Place potatoes and celery in a large pot of water and bring to a boil over high heat. Reduce heat to medium and simmer 15 minutes or until potatoes are tender. Drain and return to pot.
• In a medium bowl, mix soup, sour cream, parsley, garlic powder, salt and pepper.
• Stir soup mixture, half the bacon pieces and half the French's fried onions into potato mixture.
• Spoon into a greased 2- quart casserole dish. Microwave on high for 5 minutes.
• Sprinkle remaining bacon and fried onions over top of dish and microwave on high 2 minutes more.

CLASSIC WHIPPED MASHED POTATOES

Steps:

• Cook the potatoes: Peel and cut potatoes into big pieces (that can fit in the palm of your hand). Place in a medium saucepan and add enough water to cover the potatoes by an inch or so. Bring to a simmer and add 4 pinches of salt, a bay leaf and a smashed clove of garlic. Cook until the potatoes are just tender, about 15 minutes.
• Potatoes are done when the tip of a knife yields a firm, not mushy texture. Drain the potatoes, discard the bay leaf, and toss the potatoes back into the pan over low heat to dry them out.
• Assemble the mashed potatoes: Pass the potatoes through a ricer and add them back into the warm saucepan. Add butter and stir to melt and combine with the potatoes. Add the milk in two additions, continuing to stir the entire time. Taste and season with more salt. Serve immediately.

WHIPPED CREAM POTATOES

Steps:

• The day before, put potatoes in a glass casserole or baking dish.
• Pour in heavy cream and season with onion salt and black pepper (*Dontuse onion powder and salt it's just not the same!) to taste.
• cover and refridgerate overnight.
• The day of, start in a cold oven (don't want to shatter your glass) bake at 350 to 375 degrees for about an hour or until top is browned.

MASHED POTATOES WITH CELERY ROOT

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.

WHIPPED CELERY POTATOES

Steps:

• Combine potatoes, water, and 1 teaspoon salt in a large saucepan, and bring to a boil. Cover and simmer 30 to 35 minutes or until tender, and drain potatoes. Cool 5 minutes; peel and place potatoes in a large mixing bowl.
• Melt 2 tablespoons butter in a skillet; add celery and onion. Cook, stirring constantly, 3 to 4 minutes, or until tender. Add to potatoes; beat at low speed with an electric mixer until potatoes are mashed. Add remaining ingredients, and beat at high speed until whipped. Serve immediately.