Mashed potatoes is one of my favorite all time dishes, especially during the holidays. The addition of celery root adds a depth of flavor, expands the nutrient value of this dish and it reduces the overall carbohydrates for those who are looking for low carb dishes but still want to enjoy some favorite comfort foods.
November 15, 2021
Persons
6
Ingredients
- 2 pounds Yukon gold potatoes
- 1 ½ pounds celery root
- 3 to 4 cups chicken broth
- 4 tablespoons butter
- Kosher salt & pepper to taste
Instructions
- Peel potatoes and cut in to large chunks, about 2 to 3 inches. With a sharp knife, carefully peel the celery root. Cut into large chunks, also about 2 to 3 inches.
- Place potatoes and celery root in a large pot. Add enough chicken stock to cover the vegetables. Bring to a boil and allow to cook about 30 minutes until celery root and potatoes are tender when you pierce them with a fork.
- Drain the vegetables reserving ½ cup of stock. Transfer the vegetables to a high-speed blender or a food processor fitted with a metal blade. Add butter and pulse the mixture several times until pureed. If more liquid is needed, add some of the reserved stock a little at a time to reach desired consistency. Taste and add salt and pepper as needed. Serve immediately or return to the pot to reheat or keep warm.
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