Serves: 4

Mashed Potatoes are a must on the Thanksgiving table! Celery root, also called celeriac, adds a delicious flavor, creamy texture, and cuts down on the carbs 

Ingredients:

2 large bay leaves

3 sprigs of fresh thyme

4 sage leaves (optional)

6 parsley stems (save the leaves for garnish)

½ lemon or 1 tsp. White vinegar

1 ½ Lbs celery root, *peeled and cubed first - cube potatoes second

¾ Lbs baking potatoes, peeled and cubed

Vegetable or chicken stock or water

1 Tbls sea salt

⅓ cup milk or half and half

3 Tbls. cold butter, cut into cubes plus one “pat”

Freshly cracked white or black pepper

Methods:

1. Tie the herbs together with kitchen twine to make a “bouquet garni”.
2. In a large saucepan combine the herbs, celery root, and potatoes. Add stock to just cover the vegetables and sprinkle with sea salt.
3. Bring the stock to a boil, then lower the heat and simmer until both the celery root and potatoes are tender when pierced with a fork, about 15 - 20 minutes.
4. Drain the liquid well, discard herbs, and transfer to the bowl of an electric mixer fitted with a whisk attachment, doing two batches if necessary.
5. Whisk the mixture, adding milk, until you like the texture. Add the butter bit by bit towards the end. Taste for seasoning.
6. Mound in a bowl and add a pat of butter and minced parsley if desired.

Chef's Tips:

• Celery root will discolor like apples or potatoes when exposed to air. Fill a bowl large with enough water to cover the celery root. Add the vinegar. Peel then cube the celery root and add to the acidulated water until you’re ready to cook it.

Adapted from Amanda Hesser’s The Cook and the Gardener