It’s November and that means the foodie’s holiday is approaching, Thanksgiving. In that case here is a simple and delicious side with a slight twist.
Red Potatoes – Skin on, halved
Celery Root – Peeled, large diced
Garlic – 2-3 cloves, minced
Salt and Pepper
For the ingredients, you’ll need equal parts potatoes to celery root and the amount of the rest of the ingredients will be determined by your taste and the consistency you want.
Put the potatoes and celery root in a pot and cover with cold water, also add a couple of large pinches of salt. Boil until soft, soft enough to mash.
While the potatoes and celery root are boiling, heat the cream and butter in a small saucepan on medium low, you want it to be melted and warm, not boiling. To start, you can add a stick of butter and half a cup to a cup of cream.
When the potatoes and celery root are done, drain the water and place in a large bowl, add garlic immediately while the potatoes and celery root are hot, to cook. Optional, if you want really fluffy, smooth product at the end, put the potatoes and celery root through a ricer after they are cooked, then add the garlic.
Add the cream and butter and mash/mix together, until the desired consistency. If too dry add more cream, and butter.
Taste and adjust with salt and pepper or butter.
Easy and simple and a nice side to the turkey. Happy cooking and please give us some feedback if you can.