Garlic and Celery Root Mashed Spuds
4 large Idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces
1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces
4 cloves garlic, peeled
3/4 cup lowfat buttermilk
2 teaspoons olive oil
2 tablespoons minced fresh chives
Salt and ground black pepper 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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