Mashed Potatoes and Celery Root
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Description
This has become our favorite side dish to go with soups and main dishes. Doesn't need much salt. Celery root is an awesome discovery for flavor - these are the best mashed potatoes I've ever tasted.
Ingredients
- 2 ½ pounds russet potatoes, peeled and cut into 1-inch cubes
- 1 large celery root, peeled and cut into 1-inch cubes
- 3 cloves garlic, peeled
- ½ cup almond milk, divided
- ¼ cup extra-virgin olive oil, divided
- 2 tablespoons minced fresh chives
- ½ teaspoon salt, or to taste
- freshly ground black pepper to taste
Directions
- 1. Place potatoes and celery root in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat and simmer until tender, about 20 minutes. Drain and return to the pot. Cook over medium-high heat until dry, 2 to 3 minutes. Remove from heat.
- 2. Pulse potatoes, celery root, and garlic in a food processor in batches, adding almond milk and olive oil as you pulse to reach desired consistency. Transfer to a large bowl. Stir in chives, salt, and black pepper.
Nutrition Facts
serving: 8 servings
calories: 220.5 kcal
carbohydrates: 35 g
protein: 4.5 g
saturated fat: 1.1 g
sodium: 264.1 mg
fiber: 5.1 g
sugar: 3.2 g