by ChezUs
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ChezUs's Notes:
1 small celeriac (celery root) Ask a question about this ingredient
4 small/medium sized Yukon Gold Potatoes Ask a question about this ingredient
2 tablespoons heavy cream Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1 teaspoon kosher salt, or more depending on your taste Ask a question about this ingredient
1/4 cup flat leaf parsley, minced Ask a question about this ingredient
fresh cracked black pepper, to taste Ask a question about this ingredient
Peel the celeriac root and wash any extra traces of dirt off. Wash the potatoes well. *note, I like to leave the peels on for extra texture, but you can peel your potatoes if you like.
Ask a question about this stepCut the celeriac and potatoes into medium sized pieces. Put into a large cooking pot and cover with water. Bring to a boil and then reduce head to a simmer. Cook until soft enough to mash, about 30–40 minutes. Drain and let sit covered in the same pot that you used to cook them in, for about 5 minutes to remove excess water.
Ask a question about this stepAdd cream, butter and then mash. I like to use a hand held masher as I prefer some texture to our mashed potatoes. Feel free to use whatever suits your personal taste. Stir in the parsley. Season to taste with salt and pepper.
Ask a question about this stepServe. Eat.
Ask a question about this step
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
I made a shepherd's pie topping using these ingredients and it was just wonderful! YUM!