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