Celery Mashed Potatoes And Chicken Gravy Recipes

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MASHED POTATOES WITH CELERY ROOT



Mashed Potatoes With Celery Root image

I first had these potatoes at a restaurant and they "knocked my socks off." Celeriac (or celery root) is a ugly root, that when baked up becomes quite creamy. The flavor is similar to celery stalk with a sweet undercurrent. This version is from Andrew Schloss's, author of "Dinner's Ready" clipped from the Washington Post 1996.

Provided by Roxygirl in Colorado

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs russet potatoes, peeled and quartered
1 lb celery root, peeled and cut in chunks
salt and pepper
1/3 cup light cream

Steps:

  • Place the potatoes and celery root in a large heavy saucepan.
  • (I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy).
  • Cover with water and season liberally with salt and pepper.
  • Cover and cook over medium-high heat until water boils.
  • Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
  • Drain, and mash the vegetables with a potato masher or a large fork.
  • Mix in cream.
  • Adjust seasoning with additional salt and pepper.

Nutrition Facts : Calories 261.4, Fat 4.4, SaturatedFat 2.5, Cholesterol 13.2, Sodium 135.1, Carbohydrate 50.8, Fiber 7, Sugar 3.6, Protein 6.8

CELERY MASHED POTATOES



Celery Mashed Potatoes image

After having celery mashed potatoes in a restaurant, I had to figure out how to make them at home. :) These are wonderfully flavorful!

Provided by Julesong

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups chopped celery (lighter colored ribs preferred)
1/3 cup minced yellow onion
1 clove garlic, finely minced
2 tablespoons butter
1/2 cup half-and-half
1/4 cup chicken bouillon
2 lbs red potatoes
buttermilk, as needed to desired texture
salt and pepper, to taste

Steps:

  • Melt the butter in a skillet over low heat and sauté the celery, onion, and garlic until vegetables are soft, about 7 minutes to 10 minutes.
  • Add the half and half and bouillon and simmer the mixture slowly, uncovered, over low heat for 20 minutes.
  • Whir the simmered mixture in a a blender or food processor until well pureed.
  • While the celery mixture is simmering, cut the potatoes into 2-inch chunks (peeled or not, it's up to you) then put them in a stockpot with lightly salted water to cover and cook until the potatoes are tender; drain well.
  • Combine the celery puree with the cooked potatoes in the stockpot and, over medium heat, mash with a hand masher, adding buttermilk to achieve desired consistency for the mashed potatoes.
  • Season to taste with salt and pepper.
  • Makes about 6 servings.
  • Note: I do not recommend using electric mixers to make mashed potatoes because they can break down the starches in the potatoes too quickly and cause them to become"gluey"- use a hand masher, it's worth the extra bit of effort.

Nutrition Facts : Calories 174.8, Fat 6.5, SaturatedFat 4, Cholesterol 17.6, Sodium 130.2, Carbohydrate 26.7, Fiber 3.1, Sugar 2.9, Protein 3.8

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