There’s nothing like the rich flavor of these potatoes laced with the heady, earthy fragrance of celery root.
Love the hint of celery flavor, fresh change for mashed potatoes!
This had terrific flavor and complimented our halibut meal nicely. I'm dairy-free so I liked that the puree was thinned with a little of the cooking water rather than milk or cream--it still had a nice creamy texture. I used 2 Tbs of olive oil instead of butter. I think I'll add some veggie broth, an apple, some toasted walnuts and maybe a little curry to make soup from the leftovers.~@ResrcfulKitchen
I love using the cooking water to loosen the mixture in place of cream. It highlights the lovely flavor of Yukon Gold potato and celery root rather than masking them.
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