Celeriac Mashed Potatoes

More fall-esque recipes!  Mashed potatoes might be the ultimate comfort food.  On a dark cloudy windy day, mashed potatoes are alllll I need.  

I have an awesome super-simple mashed potato recipe for you.  It’s half delicious white starchy Russet potatoes and half celeriac (aka celery root).  It adds some extra fiber and nutrition to your favorite simple mashed potatoes, and it adds a delicious extra taste (something like celery!  Shocking, I know.)

serves 2
1 large Russet potato
1 bulb celeriac
3 scallions, chopped
1 T Earth Balance margarine

Peel and cube your potato and celeriac and put them in a large pot covered with cold water.  Bring to a boil.  I find the celeriac takes more time to cook than the potatoes, so I just cut them smaller than the potatoes and cook them all at the same time.  It’s just easier that way.  Make your celeriac pieces about half the size of your potato pieces.

Once your root veggies are fork-tender, drain and mash!  I whipped mine up with a hand mixer so they’re light and fluffy.  Perfect!

You’re done.  You can add margarine and some soy milk or creamer (and maybe some Daiya) to the potatoes if you want some super creamy decadent mashed potatoes, but I honestly love them plain.  They don’t need much.  I love a dab of Earth Balance melting on top – and scallions.  Mmmmm potatoes + scallions = beautiful combination.  I added about six times as many scallions as are in my pictures and stirred them into the potatoes.  Delicious. 

How’s that for a simple recipe?! 

Nutrition facts per serving:  Calories: 130; Calories from Fat: 50; Total Fat: 5.5g; Saturated Fat: 1.5g; Sodium: 96mg; Total Carbohydrates: 18.6g; Dietary Fiber: 2.6g; Sugars; 2.0g; Protein: 2.4g