Celeriac Mashed Potatoes Bring Up the Flavor!
"Mashed potatoes in the sky, in the sky, in the sky.
Mashed potatoes in the sky, the sun is the butter."
This was the song I sang with my grandfather when I was very small. It was our swing set song. We sang it while swinging back and forth, looking at the sky. And I imagined all those fluffy clouds as mashed potatoes. They were my favorite food.
A lot of changes have taken place since way back then but I still love mashed potatoes. Of course, now I make them vegan!
And celeriac mashed potatoes take my favorite food to another level altogether!
Mashed Potatoes are not just for special occasions.
At least, not if you’re in my family! We eat them often. Sometimes with just potatoes, cooking water, salt, and pepper. Other times, with a little warmed soymilk and butter. And cauliflower is also a good choice to sub into mashed potatoes.
Then I started making a special occasion recipe that includes vegan mayo, sour cream, soymilk, and vegan butter. I make them even when it’s not a special occasion! They are called our Meaningful Moments Mashed Potatoes and they’re delicious, too!
A new favorite- Celeriac Mashed Potatoes
When Alecia brought home three celeriac, otherwise known as celery roots, I was dumbfounded. Because I had never eaten or cooked it before. So thank goodness for the internet.
Following a simple google search, I was ready to commit to making our new-found vegetable friend. After cutting off its earthy roots, nooks, and crannies, I started roasting it with other veggies. And I loved it! Another one is going in our Believe It! Beef Stew. However, my favorite incorporation is in our Celeriac Mashed Potatoes.
Celeriac Mashed Potatoes Advances to the Thanksgiving table.
Only the best recipes are fit to make the Thanksgiving Day cut. Our formerly mentioned special occasion potatoes had held that spot for the last three years- until now. So I’d like to present to you the new winner of the Thanksgiving table award: Celeriac Mashed Potatoes!
A photo guide of the celeriac process. It’s so simple!
And for dessert, another celestial champion:
P.S. Are you looking for a farm stand in the Hamptons with a great selection of produce? Try The Green Thumb in Water Mill! There are lots of organic choices, too.
Disclosure:
Celeriac/celery root is not easy to find. If you can’t find it though, don’t worry. Because this recipe will still be fine without this unusual vegetable. Just leave it out, keep calm and carry on. And you will have fluffy cloud-like mashed potatoes, with or without it!
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Celeriac Mashed Potatoes
Ingredients
- 1 celeriac/celery root
- 3 pounds potatoes russet or golden
- 3 cloves garlic
- 1/2 cup vegan sour cream
- 1/4 cup cooking water
- 1/4 cup warmed soymilk
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon thyme
- salt and pepper to taste
- 2 tablespoons vegan butter optional
Instructions
- Peel potatoes and cut them in half or thirds to make relatively similar-sized potatoes. Then peel garlic and chop. Cut off the ends of the celeriac root then slice and trim off the rest of the outer skin of the root. Chop into approximately 3/4 inch dice. Place in pot and fill with water just to cover the top of vegetables. Bring to a boil and cook until potatoes slide off the knife easily when piercing with a knife and celeriac is tender- approximately 20 or 25 minutes. Reserve 1/4 cup of the cooking water then drain the vegetables. Place potatoes, celeriac, and garlic back into the empty pot heat off, and let dry out for a minute then mash with a potato masher. Add sour cream and warmed soymilk with a little of the cooking water. Stir and combine well. Then add nutmeg and thyme, salt, and pepper. Add more cooking water to reach desired consistency. Top with vegan butter and let melt on the finished potatoes. Serve warm.
