Celeriac Mashed Potatoes
Looking for more ways to use celeriac? Try our Squash + Celeric Quinoa Stuffing for a GF holiday side dish!
2 lbs. yellow potatoes -about 5 cups, chopped into 1 in. chunks
1 lb. celeriac (celery root) -about 2 cups, peeled + chopped into 1 in. chunks
1/2 cup unsweetened almond milk
1/4 cup vegan butter
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon celery salt (optional)
Chop potatoes and celeriac and place into a large pot. Fill with enough water to just cover the veggies, and cook over medium-high heat until both potatoes and celeriac are fork tender, about 20 mins. Remove the pan from heat, drain the water, and begin to mash using a potato masher (or a fork!). Add in milk, butter, and spices and continue mashing to your desired consistency. We like ours a bit chunky; If you're a silky-smooth kinda person, you can place it all into your food processor instead. Serve + enjoy! Serves 8.
You could garnish these with some green onion or chives; we forgot!
These are easily made ahead and re-heated in the microwave, if needed.
Store in an airtight container in the fridge up to one week.