Garlic And Celery Root Mashed Spuds Recipes

Steps:

• 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 for 8 to 10 minutes, or until potatoes are fork-tender.
• Drain and transfer potatoes, celery root and garlic to a large bowl. Add 1/2 cup buttermilk and olive oil and mash or process until smooth (or lumpy, whatever you like!). Add more buttermilk if you want smoother potatoes. Fold in chives. Season to taste with salt and black pepper.

Steps:

• Place celeriac into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
• Mash celeriac, sour cream, and dill together in a large bowl with a potato masher until smooth. Season with salt and pepper.

Steps:

• Put the celery root and parsnips into a medium pot and cover them with the milk. Bring to a simmer and let cook until the parsnips and celery root are tender and cooked through, about 30 minutes. Strain the vegetables from the pot, making sure to reserve 1 cup of the milk before discarding the remainder. Return the parsnips and celery root to the pot, add the butter and mash the ingredients with a potato masher. If you want a smoother texture, then blend in a food processor.
• Add in some of the reserved milk to lighten the consistency. Adjust the seasonings with salt and pepper and stir until well incorporated. Transfer to a serving bowl and serve.

Steps:

• Peel and roughly chop 3 pounds celery root. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/3 cup heavy cream and 2 tablespoons butter. Season with salt, then add 2 tablespoons whole-grain mustard and pulse to combine.
• TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

Steps:

• 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 for 8 to 10 minutes, or until potatoes are fork-tender. Drain and transfer potatoes, celery root and garlic to a large bowl. Add 1/2 cup buttermilk and olive oil and mash or process until smooth (or lumpy, if you like!) Add more buttermilk if you want smoother potatoes. (Fold in chives) Season to taste with salt and black pepper.