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Ingredients Jump to Instructions ↓

  1. 4 large Idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces

  2. 1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces

  3. 4 cloves garlic , peeled

  4. 3/4 cup lowfat buttermilk

  5. 2 teaspoons olive oil

  6. 2 tablespoons minced fresh chives Salt and ground black pepper

Instructions Jump to Ingredients ↑

  1. In a large saucepan , combine potatoes, celery root and garlic cloves. Pour over enough water to cover and set pan over high heat. Bring to a boil , reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain and transfer potatoes, celery root and garlic to a large bowl. Add buttermilk and olive oil and mash until smooth (or lumpy, whatever you like!). Fold in chives . Season, to taste, with salt and black pepper.

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