They've never had creamy, cheesy mashed potatoes quite like these! Get out the celery root (celeriac) and try something delicious.
What You Need
Original recipe yields 6 servings
1-1/2 lb. celery root (celeriac), peeled, trimmed and cut into 1-inch pieces
1 small baking potato (4 oz.), peeled, cut into 1-inch pieces
6 oz. (3/4 of 8-oz. pkg.) CRACKER BARREL Vermont Sharp-White Cheddar Cheese, shredded
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh chives, divided
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Let's Make It
Cook vegetables in boiling water in medium saucepan 15 to 20 min. or until tender. Drain, reserving 1/4 cup cooking water.
Return vegetables and reserved cooking water to saucepan. Add cheese and sour cream; mash until smooth. Cook on medium heat 5 min. or until heated through, stirring frequently.
Stir in half the chives; top with remaining chives.
Celery root (celeriac), true to its name, is the edible root of the celery plant. Not overly handsome, this brown, hairy-looking root vegetable has a mild flavor that hints of celery and a starchy composition that cooks up similar to a potato.
Selecting Mashers & Ricers
Mashers are used for mashing cooked potatoes, carrots or ripe fruits. The optimum design incorprates a flat grid-like bottom which is used to firmly press the desired food against a flat surface until finely mashed. A ricer forces cooked vegetables through tiny holes, producing a finely textured mashed vegetable.
If vegetables are cooked in a nonstick pan, transfer drained cooked potatoes to a bowl before mashing.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.