Author Notes: I love all kinds of mashed potatoes from French style purees to rustic smashes. But, because I can no longer indulge in lots of butter and cream, I try to find ways to continue to enjoy one of my favorite foods without all the fat. I've experimented with many combinations and this is one of my favorites. —healthierkitchen
pounds Yukon gold potatoes, peeled and cut into 1 inch chunks
knob celeriac, about baseball sized, peeled and cut into chunks a little smaller than the potatoes
1/2 - 1
cups skim milk
tablespoon best quality olive oil
tablespoons chives, minced
salt and pepper to taste
- Put the potato and celeriac chunks into a large saucepan and cover with cool water by about 2 inches. Bring to a boil over high heat and then reduce to medium-low and simmer for 20 - 25 minutes until chunks of both potato and celeriac are soft when pierced with a fork.
- Drain the vegetables in a colander and return them to the saucepan over medium heat. Stir the potato and celeriac around in the pot for a couple of minutes to dry them out. Turn the heat down to low.
- Either mash the potato and celeriac right in the pot or if you want a finer, more pureed consistency, put them through a ricer and return the resulting puree to the pot.
- Add 1/2 cup of the skim milk and the olive oil and mix well. If it seems dry, add the other 1/2 cup of milk, or as much of it as you need.
- Add the chives (reserving a small mount for garnish) and butter, and about a quarter teaspoon of salt and a few grinds of pepper. Mix again. Add more salt and pepper to taste.
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Mashed Potatoes