MASHED CELERY POTATOES
Categories Food Processor Dairy Garlic Potato Side Celery Fall Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Prick the potatoes a few times with a fork and bake them in the middle of a preheated 375°F. oven for 1 hour. In a large skillet melt the butter over moderate heat, in it cook the celery and the garlic, covered, for 10 minutes, and cook the mixture, uncovered, stirring, for 10 minutes more, or until the celery is tender. Transfer the mixture to a food processor and purée it. Peel the baked potatoes and force them through a ricer into a bowl. (Alternatively, the potatoes may be mashed with a potato masher.) Stir in the celery purée, salt and pepper to taste, and enough of the milk to reach the desired consistency. The mashed celery potatoes may be made 1 day in advance and kept covered and chilled.
CELERY MASHED POTATOES
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
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
MASHED POTATOES WITH CELERY ROOT
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
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 ROOT MASHED POTATOES
Provided by Buffalo Mountain Lodge
Categories Milk/Cream Potato Side Quick & Easy Root Vegetable Fall Boil Bon Appétit Canada
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Boil celery root in large pot of salted water 5 minutes. Add potatoes and boil until vegetables are tender, about 20 minutes longer. Drain well. Return potatoes and celery root to pot. Stir over medium-high heat until dry, about 2 minutes. Remove from heat. Mash vegetables until smooth. Stir in butter and enough milk to moisten. Season to taste with nutmeg, salt and pepper.
MASHED POTATOES AND CELERY ROOT
Celery root gives Yukon gold potatoes an even earthier taste. If you prefer a completely smooth texture,you may pass the potatoes and celery rootthrough a food mill or ricer after they havebeen cooked.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Peel potatoes, and cut into 1-inch pieces. Peel celery root using a paring knife, following the shape of the root. Cut into 1/2-inch pieces. Place potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat. Reduce to a simmer, and cook until tender, about 10 minutes. Drain, return to pot; place over low heat to dry out.
- Combine cream, butter, salt, and pepper in a small saucepan, and place over medium heat until butter is melted and mixture comes to a simmer. Pour over potato mixture, and combine, using a potato masher, until fluffy and smooth.
CELERY AND ONION MASHED POTATOES
A slightly different way to serve this classic dish. I prefer the potatoes mashed with a fork, but for a finer texture you could push them through a potato ricer and then add the onions and celery.
Provided by Sackville
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a medium saucepan over medium-high heat.
- Add 1 tablespoon of the butter, then the celery and onions.
- Sauté until the vegetables are golden, about 5 minutes.
- Remove from the pan and reserve.
- Add the potatoes and just enough water to cover to the pan.
- Season generously with salt.
- Bring the water to a boil, cover, reduce heat to medium-low and cook until potatoes are tender.
- This should take about 15 minutes.
- Drain the potatoes and return the pan to a medium heat.
- Stir in the cooked vegetables, 3 tablespoons of butter and milk.
- Mash lightly with a masher or fork.
- Add more salt, pepper and taste for seasoning.
- Serve immediately or keep warm over low heat with the lid slightly opened.
Nutrition Facts : Calories 293.9, Fat 12.9, SaturatedFat 8.1, Cholesterol 34.8, Sodium 125.9, Carbohydrate 40.6, Fiber 5.2, Sugar 2.6, Protein 5.7
MASHED POTATOES WITH CELERY ROOT AND MASCARPONE
Categories Cheese Potato Vegetable Side Thanksgiving Wheat/Gluten-Free Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 10
Number Of Ingredients 5
Steps:
- Place potatoes, celery root and whole garlic cloves in large pot. Add enough cold water to cover vegetables. Salt the water and bring to boil. Cover partially and boil until vegetables are very tender, about 40 minutes. Drain.
- Transfer vegetables to large bowl. Using electric mixer, beat mixture until almost smooth. Add minced garlic, mascarpone and butter; beat until smooth. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat, stirring frequently.)
MASHED CELERY ROOT AND POTATOES
Provided by Moira Hodgson
Categories easy, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Trim and peel the celery root, cut into large chunks and place in a bowl of water as you proceed. Peel the potatoes and cut into chunks. Place vegetables in a steamer or in water, in separate pans, and cook until tender when tested with a skewer.
- Drain the vegetables if boiled. Press them through a food mill or sieve. Season with salt and pepper and stir in butter. Serve immediately.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 540 milligrams, Sugar 3 grams, TransFat 0 grams
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