Mashed potatoes are my comfort food. Throughout my elementary, middle school and high school years, I would spend most Wednesdays evenings with my Grandparents, eating homemade mashed potatoes. By my request, I ate mashed potatoes on hot summer days, mashed potatoes on sick days, mashed potatoes on birthdays and over the holidays.
Buttermilk Celery Root Mashed Potatoes is our own hybrid version. We like them for the subtle vegetal flavor of celery root and the creaminess of butter, tempered by tangy buttermilk and garlic two ways.
Yield: Serves 2-4
- 1 pound russet potatoes, peeled and cut into 1 inch cubes
- 9 ounces trimmed celery root (approximately 1 large or 2 small), cut into 1/2 inch cubes (half the size of potato cubes)
- 3 peppercorns
- 3 bay leaves
- 3 crushed garlic cloves
- 1 sprig fresh thyme
- 1/2 cup buttermilk
- 4 tablespoons melted butter
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground celery seed (optional)
- 1/4 teaspoon ground white pepper
- 2-4 tablespoons finely minced chives
- Put the potatoes, celery root, peppercorns, bay leaves, garlic, and thyme in a large pot and cover with cold water. The water should cover the potatoes by one inch.
- Bring the pot to a boil over high heat. Reduce heat to medium and allow to simmer, covered, for approximately 15-20 minutes, until the potatoes and celeriac are both soft and cooked through.
- Remove from heat. Drain the potatoes and celery root. Discard the peppercorns, bay leaves and thyme, leave the garlic with the potatoes.
- Return the drained potatoes, celery root and garlic to the cooking pot, or, transfer to a stand mixer, and pour in buttermilk, melted butter, salt, garlic powder, celery seed and white pepper. Mash or whisk to combine until the potatoes have achieved your desired texture, fluffy, chunky, or somewhere in between. Taste, and add additional buttermilk, salt or pepper to your preference.
- Serve the Buttermilk Celery Root Mashed Potatoes hot, garnished with chives.