Mashed Potatoes

Classic mashed potatoes are made with potatoes, butter, milk or cream and salt and pepper. But you can change the recipe to reflect the harvest and the occasion. Adding another type of root vegetable gives the dish added depth of flavor. Olive oil and chicken stock are excellent lower calorie stand-ins for butter and cream. Serves 4.


1 pound russet potatoes
1 pound celery root, parsnip, rutabaga, kohlrabi or other root vegetable
1 to 6 tablespoons of butter or olive oil
1/4 cup roasted garlic, chopped chives or scallions, optional
1/4 – 1/2 cup chicken stock, milk, sour cream, heavy cream, buttermilk or combination
salt to taste
freshly ground black pepper

  1. Peel the potatoes (cut them in half lengthwise, if you wish) and place them in a pot of cold, salted water. Peel the celery root, parsnip or other root vegetable and place it in a separate pot of cold, salted water.  Bring both pots to a boil, then turn them down to a simmer and cook for 25 to 30 minutes, until a knife can be inserted into the vegetables without resistance.
  2. Drain, combine the vegetables and mash well with a potato masher or ricer or use a food mill.
  3. Return to the heat and stir in the butter or olive. Then add the garlic, chives or scallions if using.
  4. Stir in the stock, milk or cream and the salt, and pepper.

To roast a bulb of garlic: preheat the oven to 400°F.  Cut the top off the garlic bulb.  Drizzle the bulb with oil and wrap it in foil.  Roast in the oven until the garlic is soft, about 15 to 20 minutes.

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