Garlic and Celery Root Mashed Spuds (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
4 large idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces |
1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces |
4 cloves garlic, peeled |
3/4 cup lowfat buttermilk |
2 teaspoons olive oil |
2 tablespoons minced fresh chives |
salt and ground black pepper |
Directions:
1. In a large saucepan, combine potatoes, celery root and garlic cloves. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender.
2. Drain and transfer potatoes, celery root and garlic to a large bowl. Add buttermilk and olive oil and mash until smooth (or lumpy, whatever you like!). Fold in chives. Season, to taste, with salt and black pepper.
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