Quarter potatoes, then place in a large saucepan of cold water set over high heat. Peel and cut celeriac into cubes, then rinse to remove any grit. Add to potatoes along with garlic and a generous pinch of salt. Add more water, if needed, to completely cover vegetables. Cover and bring to a boil. Reduce heat and gently boil until vegetables are very tender, from 25 to 30 minutes. Drain vegetables. Remove garlic to a dish and mash with a fork. Return to potatoes. Mash potatoes and celeriac with a potato masher. Add Dijon and 1/2 teaspoon (2 mL) salt and pepper. Gradually beat in buttermilk. Serve sprinkled with chives or onions.
Nutrition (per serving)
Calories
186,
Protein
4.9 g,
Carbohydrates
41.8 g,
Fat
0.6 g,
Fibre
3.4 g,
Sodium
286 mg.
The creaminess of these potatoes comes from the low-fat buttermilk.
St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Learn more or change your cookie preferences. By continuing to use our service, you agree to our use of cookies.
We use cookies (why?) You can change cookie preferences. Continued site use signifies consent.