• 20minutes
  • 120calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pound(s) (6 medium)

  2. all-purpose potatoes , peeled and cut into 1-inch chunks

  3. 2 pound(s) (2 medium)

  4. celery root , trimmed, peeled, and cut into 1/2-inch chunks

  5. 4 tablespoon(s) margarine or butter , cut up

  6. 4 ounce(s) (half 8-ounce package)

  7. NeufchÂtel cheese , cut up

  8. 1 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. In 6-quart saucepot, place potatoes, celery root, and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until vegetables are tender. Drain vegetables; return to saucepot.

  2. With potato masher, mash vegetables with margarine or butter, NeufchÂtel cheese, and salt until almost smooth. (If you prefer a smoother, creamier texture, use a food mill rather than a potato masher.)


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