Best Garlic And Celery Root Mashed Spuds Recipes

Garlic and Celery Root Mashed Spuds image

Provided by Robin Miller : Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

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.

GARLIC AND CELERY ROOT MASHED SPUDS image

Yield 4 to 6 servings

Number Of Ingredients 8

2 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
Water
3/4 cup lowfat buttermilk
2 teaspoons olive oil
(2 Tbsp 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 for 8 to 10 minutes, or until potatoes are fork-tender. Drain and transfer potatoes, celery root and garlic to a large bowl. Add 1/2 cup buttermilk and olive oil and mash or process until smooth (or lumpy, if you like!) Add more buttermilk if you want smoother potatoes. (Fold in chives) Season to taste with salt and black pepper.