Author Notes
Not so boring mashed potatoes. This dish goes really well with everything, from Chicken to Lamb. It even won an award over at Chow as a great side for Thanksgiving. —ChezUs
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Ingredients
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1
small celeriac (celery root)
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4
small/medium sized Yukon Gold Potatoes
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2 tablespoons
heavy cream
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2 tablespoons
unsalted butter
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1 teaspoon
kosher salt, or more depending on your taste
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1/4 cup
flat leaf parsley, minced
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fresh cracked black pepper, to taste
Directions
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Peel the celeriac root and wash any extra traces of dirt off. Wash the potatoes well. *note, I like to leave the peels on for extra texture, but you can peel your potatoes if you like.
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Cut the celeriac and potatoes into medium sized pieces. Put into a large cooking pot and cover with water. Bring to a boil and then reduce head to a simmer. Cook until soft enough to mash, about 30–40 minutes. Drain and let sit covered in the same pot that you used to cook them in, for about 5 minutes to remove excess water.
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Add cream, butter and then mash. I like to use a hand held masher as I prefer some texture to our mashed potatoes. Feel free to use whatever suits your personal taste. Stir in the parsley. Season to taste with salt and pepper.
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Serve. Eat.
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