Potato Celery Root Mash

This is a simple satisfying winter accompaniment to a meal.  It can also be put into hand-pies (what I lovingly refer to as “poorhouse pies”) and as soon as I have a couple of other necessary recipes posted I will give instructions on how to make poorhouse pies using this mash as one of the fillings.

Potato Celery Root Mash

Ingredients:

2 large potatoes (starchy type, such as russet), diced into 1/2″ pieces

1 whole celeriac (celery root), diced into 1/2″ pieces

1 medium sized turnip (or 2 small ones), diced into 1/2″ pices

1/2 stick of butter

salt to taste
pepper to taste

Method:

put all of the vegetables into a steamer basket fitted into a pot and steam them until very tender.  If your steaming basket will not accommodate them all at once, steam the potatoes first, then steam the celeriac and the turnips together.

Put all the hot vegetables in a medium sized bowl and cut up your butter into pieces and add it to the bowl and fold it into the vegetables until it is melted.

Use a potato masher to mash them into a smooth consistency.  Add salt and freshly ground pepper to taste.  My guess is at least teaspoon of salt will be needed.

Serve hot.  (Reheat if necessary)

Recipe notes: Many people boil their root vegetables before mashing.  I don’t see any reason not to do it this way if you prefer it.  My mother always steamed rather than boiled vegetables because she believed it was healthier, and I tend to agree, but I haven’t got any proof to share either way.  I am a fan of mashed potatoes and I like, but don’t love, potatoes mashed with turnips, but this combination is divine!  The celery root and turnip keeps the mash from stiffening up because they aren’t starchy like the potatoes, and the celery root adds a delicate wonderful flavor.  This is one of those simple winter foods that take few ingredients or effort to make and so are not only budget friendly but also a great dish for people with little time.

Veganize this! To make this recipe vegan, simply use olive oil in place of the butter.  Use a mild golden variety rather than a green grassier flavored one.  Or you can use a vegan butter substitute if you like, however, I would always recommend using either butter or olive oil rather than an unnatural hydrogenated spread which may rely on a lot of unnecessary ingredients to help it mimic the butter experience.  If you can’t (or don’t wish) to eat dairy, olive oil is often the best substitute for butter.

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