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Ingredients
4 pounds Yukon Gold potatoes, peeled and cubed
1 1/2 pounds celery root, peeled and cubed
3 tablespoons butter
1/3 cup sour cream or plain yogurt, room temperature
4 ounces mascarpone, Italian-style cream cheese or conventional cream cheese, room temperature
1 teaspoon salt
Freshly ground black pepper
Instructions
1 1/2 pounds celery root, peeled and cubed
3 tablespoons butter
1/3 cup sour cream or plain yogurt, room temperature
4 ounces mascarpone, Italian-style cream cheese or conventional cream cheese, room temperature
1 teaspoon salt
Freshly ground black pepper
1. Place potatoes and celery root in a large pot; cover with water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender. Drain, reserving 1 cup of water.
2. Add butter and reserved cooking water to potatoes and mash. Add sour cream, mascarpone, salt and pepper and stir well. Serves 8.
Recipe by Crescent Dragonwagon, "Relish the Holidays," Nov. 2006.
Nutritional Information
2. Add butter and reserved cooking water to potatoes and mash. Add sour cream, mascarpone, salt and pepper and stir well. Serves 8.
Recipe by Crescent Dragonwagon, "Relish the Holidays," Nov. 2006.
Per serving: 380 calories, 17g fat, 8g prot., 48g carbs., 4g fiber, 980mg sodium.
