Mashed Potatoes with Celery Root
Serves 4 – 6
2 pounds Yukon Gold potatoes, peeled
1 celery root, about 1 pound, peeled
½ – ¾ cup hot vegetable broth
3 tablespoons olive oil
½ teaspoon salt
Ground black pepper
Garnish with snipped fresh chives
Preparation:
Cut the potatoes and celery root into large pieces. If more than a few minutes will pass between peeling the celery root and cooking it, cover it in a bath of cold water and 1 tablespoon of lemon juice to keep it from discoloring.
Put potatoes and celery root in a saucepan, cover with cold salted water, and bring to a boil. Simmer until tender, about 20 minutes. Drain and return the vegetables to the pan. Over low heat, mash the vegetables and beat with a hand-held mixer, adding vegetable broth, olive oil, salt and pepper. Blend until smooth.
Stir in snipped fresh chives or chopped parsley before serving. Mashed potatoes can be held hours in a buttered crockpot with lid on until ready to serve.
