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8 potatoes, peeled
1 celeriac, or celery root
4 garlic cloves, peeled
generous pinches salt
1/2 tsp Dijon mustard
1/2 tsp salt
pinch white pepper
3/4 cup buttermilk
Topping of chives or green onions, sliced
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.
Calories 186, Protein 4.9g, Carbohydrates 41.8g, Fat 0.6g, Fibre 3.4g, Sodium 286mg.
The creaminess of these potatoes comes from the low-fat buttermilk.