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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
- 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.
- 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!
- This recipe was entered in the contest for Your Best Celery Recipe
The Best Vegan Cookbook Tips
Better "bacon," tofu's texture, and more
The best vegan cookbook tips.
Blend your plums—seriously.
It's time to travel.
Burnt Toast: Episode 11
Off to market.