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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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After having celery mashed potatoes in a restaurant, I had to figure out how to make them at home. :) These are wonderfully flavorful! Ingredients:
1 1/2 cups chopped celery (lighter colored ribs preferred) |
1/3 cup minced yellow onion |
1 clove garlic, finely minced |
2 tablespoons butter |
1/2 cup half-and-half |
1/4 cup chicken bouillon |
2 lbs red potatoes |
buttermilk, as needed to desired texture |
salt and pepper, to taste |
Directions:
1. Melt the butter in a skillet over low heat and sauté the celery, onion, and garlic until vegetables are soft, about 7 minutes to 10 minutes.
2. Add the half and half and bouillon and simmer the mixture slowly, uncovered, over low heat for 20 minutes.
3. Whir the simmered mixture in a a blender or food processor until well pureed.
4. While the celery mixture is simmering, cut the potatoes into 2-inch chunks (peeled or not, it's up to you) then put them in a stockpot with lightly salted water to cover and cook until the potatoes are tender; drain well.
5. Combine the celery puree with the cooked potatoes in the stockpot and, over medium heat, mash with a hand masher, adding buttermilk to achieve desired consistency for the mashed potatoes.
6. Season to taste with salt and pepper.
7. Makes about 6 servings.
8. Note: I do not recommend using electric mixers to make mashed potatoes because they can break down the starches in the potatoes too quickly and cause them to become gluey - use a hand masher, it's worth the extra bit of effort.
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