Recipe By dlwings
Rating
Published Jun 8th
Prep 25m Cook 27m Additional - Ready In 52m
Servings 8 servings Calories 220.5

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.

Recipe 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

Cooking Directions

  1. 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. 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

  • Calories 220.5
  • Carbohydrate 35 g
  • Fat 7.6 g
  • Fiber 5.1 g
  • Protein 4.5 g
  • Saturated Fat 1.1 g
  • Sodium 264.1 mg
  • Sugar 3.2 g

Reviews

  1. Creamy nice texture and fresh but it lacks a sort of deepness that I want. Maybe some sour cream or bacon to go in it? It lacks the full bodied taste. Although it is still good I would make something else. The celery is an interesting touch however.
  2. These are really good. If you are looking for a low-carb way to eat your potatoes and not feel guilty this is your recipe. The flavor of the celery root is subtle. The important step is letting them dry out a bit as written. This recipe gives you creamy mashed potatoes without the watery celery - Read more ...
  3. Great tasting mashed potatoes gravy optional.
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