Celeriac Mashed Potatoes
This recipe is SUPER easy, and has become a
staple side dish at our place for the holidays. And it's a total
crowd-pleaser! Celeriac, AKA celery root (pictured below) gives regular
ol' taters a rich celery flavor without the stringiness of using
celery stalks or the added sodium of tons of celery salt. Boiled, it
mashes up just like potatoes so it hides in there nicely and adds a load
of anti-oxidants and vitamin K. Celeriac is an amazing, underrated root
vegetable, and we just love it! [It also makes a great cream of celery
soup, but we'll save that for another time.] These potatoes are our
go-to for holidays, potluck parties, and for when I just want a huge bowl
of comfort food. They're great with butter or smothered in gravy, and
it's a great way to mix up the whole mashed potato routine, so let's get
cooking!
Looking for more ways to use celeriac? Try our Squash + Celeric Quinoa Stuffing for a GF holiday side dish!
INGREDIENTS
water
2 lbs. yellow potatoes -about 5 cups, chopped into 1 in. chunks
1 lb. celeriac (celery root) -about 2 cups, peeled + chopped into 1 in. chunks
1/2 cup unsweetened almond milk
1/4 cup vegan butter
1 teaspoon salt
1/2 teaspoon ground pepper
?1/2 teaspoon celery salt (optional)
DIRECTIONS
Chop potatoes and celeriac and place into a
large pot. Fill with enough water to just cover the veggies, and cook
over medium-high heat until both potatoes and celeriac are fork tender,
about 20 mins. Remove the pan from heat, drain the water, and begin to
mash using a potato masher (or a fork!). Add in milk, butter, and spices
and continue mashing to your desired consistency. We like ours a bit
chunky; If you're a silky-smooth kinda person, you can place it all into
your food processor instead. Serve + enjoy! Serves 8.
NOTES
You could garnish these with some green onion or chives; we forgot!
These are easily made ahead and re-heated in the microwave, if needed.
Store in an airtight container in the fridge up to one week.