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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
- 2 pounds Yukon gold potatoes, peeled and cut into 1 inch chunks
- 1 knob celeriac, about baseball sized, peeled and cut into chunks a little smaller than the potatoes
- 1/2 - 1 cups skim milk
- 1 tablespoon best quality olive oil
- 3 tablespoons chives, minced
- 1 tablespoon butter
- 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