Something terrible has happened.
I can never eat regular mashed potatoes again.
Well, I probably will, and I’ll love them, but still. Adding celeriac to mashed potatoes makes them taste so different, but so “the same”, and also…so just darn good. Celeriac (or celery root) tastes like celery and a potato had a really, really unattractive baby together. You can use celeriac like you would any other winter root vegetable–and then you can get fancy and use mash as a noun instead of a verb. Because that’s cool.
Also, the farm that sent me said celeriac in my CSA box called it “the ugliest vegetable they grow” and boy, they were not kidding. It reminds me of those close-ups of microscopic bed bugs or dust mites or the weird creatures that live on your eyelashes.
Case in point:
(Sorry if that photo haunts your dreams).
Potato & Celeriac Mash (serves 6-8)
- 2 medium celeriac roots, peeled
- 6 medium potatoes, or 3-4 large potatoes
- 1/4 C plain Greek yogurt
- 1/4 C milk
- 1-2 T butter
- salt and pepper to taste
This really couldn’t get much easier (I always say that). Peel and dice the potatoes and celeriac and bring them to a boil in a large pan of water (the celeriac floats). Cook until tender, about 15-20 minutes.
Add the remaining ingredients, adding the yogurt a tablespoon at a time until it suits your taste (I love tangy mashed potatoes).
Mash and season with salt and pepper to taste and enjoy.
The celeriac gives it a nice, subtle celery taste (identifiable–go Fritz!) but not overwhelming.
And by the way, I love using plain Greek yogurt in mashed potatoes instead of sour cream–gives the same tanginess with a lot less cals. Not that I’m counting or anything…
We had lots of fun this weekend at Grandpa’s 80th birthday party–I have lots of pictures to go through, but I thought I’d leave you with a pretty shot of my little cousin Maia: