Celery Mashed Potatoes
Servings
2Serving size
about 1 cupThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 3 Large stalk Celery, raw (finely diced) |
| 3 quart Water |
| 1/2 pound Yukon gold potatoes |
| 1 tsp.. Unsalted butter |
| 2 Tbsp Reduced fat buttermilk |
| 2 Tbsp 2% milk |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When the pan heats up and the celery begins to sizzle reduce the heat to medium low and cover. Cook the celery for about 20 minutes. Toss frequently.
Place the water in a large stock pot over high heat.
Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 - 20 minutes until slightly soft in the middle. They should give when squeezed.
Remove from heat and drain water.
Place the butter, buttermilk, milk, salt and celery in a blender. Puree until smooth.
Add the celery mixture to the potatoes and mash potatoes until creamy.
Be careful because over mashing will result in pasty potatoes. Add ground black pepper to taste and serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is a recipe that we encountered while in Santiago, Chile, and it was surprising how bright and fresh-flavored the celery made the mashed potatoes. Celery is an essential component of many Chilean recipes and the stalks that are sold at La Vega market are huge: the size of a small bag of groceries. They are also sold with the celery leaves still on the stalks and I suggest that you always purchase your celery this way whenever possible. If the leaves are fresh looking, it is a good indication that the celery is fresh, and they add great flavor to any dish.