Garlic and Celery Root Mashed Spuds

Name: Garlic and Celery Root Mashed Spuds
Ingredients: 4 large Idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces; 1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces; 4 cloves garlic, peeled; 3/4 cup lowfat buttermilk; 2 teaspoons olive oil; 2 tablespoons minced fresh chives; Salt and ground black pepper

7 ingredients

7 steps

Ingredients

4 large Idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces
1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces
4 cloves garlic, peeled
3/4 cup lowfat buttermilk
2 teaspoons olive oil
2 tablespoons minced fresh chives
Salt and ground black pepper

Directions

1

In a large saucepan, combine potatoes, celery root and garlic cloves.
2

Pour over enough water to cover and set pan over high heat.
3

Bring to a boil, reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender.
4

Drain and transfer potatoes, celery root and garlic to a large bowl.
5

Add buttermilk and olive oil and mash until smooth (or lumpy, whatever you like!).
6

Fold in chives.
7

Season, to taste, with salt and black pepper.