Thursday, April 17, 2008

.celery potatoes.

Mashed celery potatoes are a nice alternate to regular mashed potatoes. They have a lighter flavor and are equally as delicious as the original. I didn't take pictures of me chopping up regular potatoes but you want to peel and chop yukon gold or white potatoes. Put them in a large pot.

Pull some celery stalks off the bulb and clean. In this picture I only show three stalks, but I did use about 6 or 7. I wanted some good celery flavoring in the potatoes.

One of the issues with celery is the ribbing. You don't want a lot of ribbing because that will make for very stringy potatoes. Yuck. Take a paring knife and carefully knick the top of the stalk. Grab the piece and pull down. This will remove ribbing. Repeat across one end and then do the other end to ensure you got as much of it off.

Once the ribbing has been removed, chop into pieces.

Add the celery to the potatoes and add cold water until everything's covered.

Put on the stove and bring to a boil. Cover with a lid and cook until the potatoes are fork tender.

When the potatoes are done cooking, dump into a colander and let drain until there is no more water on them. Water means the potatoes will probably be runny and we DON'T want runny potatoes.

Transfer the potatoes/celery into a large prep bowl.

I usually just hand mash my potatoes, but I decided to use the hand mixer. Remember you don't want to overmix these. It breaks down the starch in the potatoes and makes them gummy. We don't want gummy potatoes either.

In a mug, I put 1/2 cup cream and 1/4 cup butter. Put this in the microwave for a minute or until butter is almost entirely melted. Watch it carefully though or else it will bubble over and make a mess of your microwave.

Pour the butter/cream into the potatoes. Mix with the hand mixer. Season generously with salt and pepper.

Serve hot. If you are waiting for something to finish cooking, transfer the potatoes into a smaller, oven safe bowl. Cover with foil and hold in the oven at about 250*.

Printable version:

No comments: