Mashed Potatoes With Celery Root And Mascarpone Food

MASHED POTATOES WITH ROASTED GARLIC AND MASCARPONE CHEESE

Steps:

• Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl.
• While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.

CELERY ROOT AND POTATO MASH WITH HORSERADISH

Steps:

• Place the celery root and potatoes in a medium saucepan and cover with cold water; add a teaspoon of salt. Bring to boil over medium heat and simmer for 15 to 20 minutes, until the celery root and potatoes are very tender. Drain the water from the vegetables and pass them through a food mill or a ricer into a large mixing bowl. Stir in the cream, butter, and horseradish until the cream is absorbed and the mixture is smooth. Season with kosher salt and pepper and garnish with chopped chives. Drizzle with a healthy dose of olive oil and serve.

MASHED POTATOES AND CELERIAC

Steps:

• Place potatoes and celeriac in a medium saucepan, and fill with enough cold water to cover by about 2 inches. Bring to a boil over high heat; add salt generously. Reduce heat to a simmer, and cook until vegetables are tender when pierced with a paring knife, 20 to 25 minutes. Drain in a colander.
• Pass potatoes and celeriac through a ricer or food mill into a serving bowl. Add sour cream and butter, and stir until combined. Stir in nutmeg, and season with salt and pepper. Serve immediately.

POTATO AND CELERY ROOT MASH

Steps:

• Place potatoes, celery root, and horseradish in a large pot. Add water to cover by 1". Bring to a boil, reduce heat to medium-high, and simmer until vegetables are tender, 25-30 minutes.
• Drain, reserving 1 cup cooking liquid. Return vegetables to pot; add sour cream, Dijon mustard, and butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Season to taste with salt.

MASHED POTATOES WITH CELERY ROOT AND MASCARPONE

Steps:

• Place potatoes, celery root and whole garlic cloves in large pot. Add enough cold water to cover vegetables. Salt the water and bring to boil. Cover partially and boil until vegetables are very tender, about 40 minutes. Drain.
• Transfer vegetables to large bowl. Using electric mixer, beat mixture until almost smooth. Add minced garlic, mascarpone and butter; beat until smooth. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat, stirring frequently.)

MASHED POTATOES WITH CELERY ROOT

Steps:

• Place the potatoes and celery root in a large heavy saucepan.
• (I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy).
• Cover with water and season liberally with salt and pepper.
• Cover and cook over medium-high heat until water boils.
• Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
• Drain, and mash the vegetables with a potato masher or a large fork.
• Mix in cream.
• Adjust seasoning with additional salt and pepper.

CELERY ROOT MASHED POTATOES

Steps:

• Boil celery root in large pot of salted water 5 minutes. Add potatoes and boil until vegetables are tender, about 20 minutes longer. Drain well. Return potatoes and celery root to pot. Stir over medium-high heat until dry, about 2 minutes. Remove from heat. Mash vegetables until smooth. Stir in butter and enough milk to moisten. Season to taste with nutmeg, salt and pepper.

CELERY ROOT-POTATO MASH WITH DILL

Steps:

• Place the potatoes, celery root onion & vinegar in a saucepan, cover wi th water, bring to a boil and simmer until the vegetable are cooked and tender. (apprx.25 minutes).
• Drain the veggies, stir in the brandy, mash the vegetables. Leave them slightly chunky.
• Stir in the sour cream & dill. Season with salt & Pepper.

CELERY MASHED POTATOES

Steps:

• Melt the butter in a skillet over low heat and sauté the celery, onion, and garlic until vegetables are soft, about 7 minutes to 10 minutes.
• Add the half and half and bouillon and simmer the mixture slowly, uncovered, over low heat for 20 minutes.
• Whir the simmered mixture in a a blender or food processor until well pureed.
• While the celery mixture is simmering, cut the potatoes into 2-inch chunks (peeled or not, it's up to you) then put them in a stockpot with lightly salted water to cover and cook until the potatoes are tender; drain well.
• Combine the celery puree with the cooked potatoes in the stockpot and, over medium heat, mash with a hand masher, adding buttermilk to achieve desired consistency for the mashed potatoes.
• Season to taste with salt and pepper.
• Makes about 6 servings.
• Note: I do not recommend using electric mixers to make mashed potatoes because they can break down the starches in the potatoes too quickly and cause them to become"gluey"- use a hand masher, it's worth the extra bit of effort.

CELERIAC & GARLIC MASHED POTATOES

Steps:

• Place the potatoes, celery root and garlic in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 15 minutes. Drain; cool slightly., Mash vegetables with butter, milk, salt and pepper. Stir in chives.

MASHED POTATOES AND CELERY ROOT

Steps:

• Peel potatoes, and cut into 1-inch pieces. Peel celery root using a paring knife, following the shape of the root. Cut into 1/2-inch pieces. Place potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat. Reduce to a simmer, and cook until tender, about 10 minutes. Drain, return to pot; place over low heat to dry out.
• Combine cream, butter, salt, and pepper in a small saucepan, and place over medium heat until butter is melted and mixture comes to a simmer. Pour over potato mixture, and combine, using a potato masher, until fluffy and smooth.

CREAMY CELERY ROOT-POTATO MASH

Steps:

• Bring a large pot of salted water to a boil. Add celery root and potatoes and return to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain well and mash together. Stir in cream and season with salt and pepper.

CELERY AND ONION MASHED POTATOES

Steps:

• Heat a medium saucepan over medium-high heat.
• Add 1 tablespoon of the butter, then the celery and onions.
• Sauté until the vegetables are golden, about 5 minutes.
• Remove from the pan and reserve.
• Add the potatoes and just enough water to cover to the pan.
• Season generously with salt.
• Bring the water to a boil, cover, reduce heat to medium-low and cook until potatoes are tender.
• This should take about 15 minutes.
• Drain the potatoes and return the pan to a medium heat.
• Stir in the cooked vegetables, 3 tablespoons of butter and milk.
• Mash lightly with a masher or fork.
• Add more salt, pepper and taste for seasoning.
• Serve immediately or keep warm over low heat with the lid slightly opened.

MASCARPONE MASHED POTATOES

Steps:

• Place potato halves into a large pot of salted water, bring to a boil, and reduce heat to medium-low. Cook until very tender, about 15 minutes. A knife should pierce the middle of a potato half easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Whisk mascarpone cheese in a mixing bowl until smooth. Stir egg yolk and milk into mascarpone cheese, whisking until smooth; season with salt, black pepper, and cayenne pepper.
• Transfer potatoes to a separate large mixing bowl, add butter chunks to potatoes, and season with salt and black pepper. Mash butter into potatoes with a potato masher until fluffy; a few lumps are okay. Whisk mascarpone mixture into mashed potatoes.
• Spread mashed potatoes into a 9x13-inch baking dish. Smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top.
• Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.

MASHED CELERY ROOT AND POTATOES

Steps:

• Trim and peel the celery root, cut into large chunks and place in a bowl of water as you proceed. Peel the potatoes and cut into chunks. Place vegetables in a steamer or in water, in separate pans, and cook until tender when tested with a skewer.
• Drain the vegetables if boiled. Press them through a food mill or sieve. Season with salt and pepper and stir in butter. Serve immediately.

SMASHED POTATOES, CELERY ROOT AND ROASTED GARLIC

Steps:

• Preheat oven to 450 degrees. Slice the top off the head of garlic, brush the top with oil and wrap in foil. Place in the oven, and roast until golden brown, about 20 minutes.
• Meanwhile, bring a pot of salted water to a boil, add the potatoes and celery root and cook until tender, about 20 minutes. Drain. Return the potatoes and celery root to the pot.
• Squeeze the soft garlic cloves out of the head, and add to the pot. Smash the ingredients together with the back of a spoon or a potato masher until well-blended. Season with salt and pepper. Reheat briefly and serve.

MASHED POTATOES WITH CELERY ROOT

Steps:

• place potatoes celery root and garlic in a pot and cover with water to 1" over potatoes.
• boil then reduce heat to simmer cook till potatoes are tender about 20 minutes.
• drain vegetables mash or beat till smooth.
• beat in cream butter(6table) salt and pepper.
• stir in chives.
• add additional butter we used 4 tablespoons to finish off a stick and it was great for us.