Celery and Buttermilk Smashed Potatoes

By • March 15, 2012 2 Comments

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Author Notes: I'm always looking for ways to spruce up regular old mashed potatoes. Giving it a little crunch, with a whole lot of flavor is what this recipe brings out. Brussels Sprouts for Breakfast

Serves 4 people

  • 5-6 medium red potatoes (quartered)
  • 3 tablespoons sour cream
  • 1/2 cup buttermilk
  • 2 tablespoons goat cheese
  • 4 stalks celery with lots of leaves (rough chop)
  • 1/2 tablespoon celery seeds
  • salt and pepper
  1. Add potatoes to a large pot of salted water. Bring to a boil, and let it cook until a fork slides in the potatoes easily. Drain and transfer to a large mixing bowl or pot.
  2. Add the buttermilk, sour cream, goat cheese, celery seeds and salt and pepper to the potatoes. Smash until they are creamy, but still have lumps. Stir in the celery at the end, just to incorporate. Serve piping hot with some delicious food!

More Great Recipes: Potatoes|Side Dishes

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Comments (2) Questions (0)


over 3 years ago Brussels Sprouts for Breakfast

Mustard and mashed potatoes, that is brilliant! Thanks for sharing, I can't wait to test that out!


over 3 years ago LE BEC FIN

Very nice job with this! I'm guessing you've tried Julias roasted garlic mashed potatoes from Victory Garden ckbk? (my all time fav.mashed) Also, i had some terrific mashed in vancouver a few yr ago and they told me it was the mustard and only the mustard that was in them! judging from the flavor, i think it was yellow ball park mustard, not dijon...
Thx for this; it will be a treat for us!