by healthierkitchen
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healthierkitchen's Notes:
Expand2 pounds Yukon gold potatoes, peeled and cut into 1 inch chunks Ask a question about this ingredient
1 knob celeriac, about baseball sized, peeled and cut into chunks a little smaller than the potatoes Ask a question about this ingredient
1/2 - 1 cup skim milk Ask a question about this ingredient
1 tablespoon best quality olive oil Ask a question about this ingredient
3 tablespoons chives, minced Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Put the potato and celeriac chunks into a large saucepan and cover with cool water by about 2 inches. Bring to a boil over high heat and then reduce to medium-low and simmer for 20 - 25 minutes until chunks of both potato and celeriac are soft when pierced with a fork.
Ask a question about this stepDrain the vegetables in a colander and return them to the saucepan over medium heat. Stir the potato and celeriac around in the pot for a couple of minutes to dry them out. Turn the heat down to low.
Ask a question about this stepEither mash the potato and celeriac right in the pot or if you want a finer, more pureed consistency, put them through a ricer and return the resulting puree to the pot.
Ask a question about this stepAdd 1/2 cup of the skim milk and the olive oil and mix well. If it seems dry, add the other 1/2 cup of milk, or as much of it as you need.
Ask a question about this stepAdd the chives (reserving a small mount for garnish) and butter, and about a quarter teaspoon of salt and a few grinds of pepper. Mix again. Add more salt and pepper to taste.
Ask a question about this step
Rick Field is the founder of the pickle company Rick's Picks.
