Celery Root Mashed Potatoes
Celery Mashed Potatoes
Serves: 6
Ingredients:
- 1 1/2 cups chopped celery (lighter colored ribs preferred)
- 1/3 cup minced yellow onion
- 1 clove garlic, finely minced
- 2 tablespoons butter
- 1/2 cup half-n-half
- 1/4 cup chicken stock
- 2 pounds red potatoes
- buttermilk, as needed to desired texture
- S&P to taste
Preparation:
- Melt butter in a skillet over low heat and saute the celery, onion, and garlic until vegetables are soft, about 7 to 10 minutes.
- Add the half-n-half and stock and simmer the mixture slowly, uncovered, over low heat for 20 minutes.
- Process the simmered mixture in 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.
- season with S&P
Extra Tip** I don't 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.