Celeriac Mashed Potatoes
Celeriac may not be the most attractive vegetable (ok, it’s downright homely), but it’s definitely useful in many dishes like soups, stews, salads and pot roasts. Enjoy this tried-and-true recipe for celeriac.
Ingredients
1 ½ pounds Yukon gold potatoes, peeled and cut into chunks
1 ½ pounds celeriac, peeled and cut into small chunks
Salt
1 cup half-and-half or milk
2 tbsp. butter
Freshly ground pepper
Chives, chopped
Directions
Place potatoes and celeriac in large saucepan, cover with water and add some salt. Bring to a boil over medium-high flame.
Reduce heat to medium-low, partially cover pan and cook until vegetables are fully tender, about 15 minutes.
Drain off water. Dry the vegetables in the pot, covered, over lowest flame for a few minutes.
Meanwhile, in a separate pot or in the microwave, heat half-and-half adn butter together.
Use electric beaters or a hand masher to partially mash the vegetables in the pan. Add most of the hot cream mixture and continue mashing, adding more cream plus salt and pepper as desired, until potatoes are smooth (or stop sooner, if you like bumps).
Stir in chives and serve the dish steaming hot.
Suggestions
Check out Terese Allen's article where this recipe is featured: "The Winter of Our Dish Content."
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