This has become our favorite side dish to go with soups and main dishes. Doesn't need much salt. Celery root is an awesome discovery for flavor - these are the best mashed potatoes I've ever tasted.
Preparation Time
25 mins
Cooking Time
27 mins
Total Time
52 mins
Calories
221 Calories
Recipe Instructions
Step 1
Place potatoes and celery root in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat and simmer until tender, about 20 minutes. Drain and return to the pot. Cook over medium-high heat until dry, 2 to 3 minutes. Remove from heat.
Step 2
Pulse potatoes, celery root, and garlic in a food processor in batches, adding almond milk and olive oil as you pulse to reach desired consistency. Transfer to a large bowl. Stir in chives, salt, and black pepper.
Ingredients
2 tablespoons minced fresh chives
freshly ground black pepper to taste
3 cloves garlic, peeled
½ teaspoon salt, or to taste
¼ cup extra-virgin olive oil, divided
2 ½ pounds russet potatoes, peeled and cut into 1-inch cubes
1 large celery root, peeled and cut into 1-inch cubes
