Celery Root Mashed Potatoes
Gorgonzola Celery Root Mashed Potatoes are the creamiest, most flavorful side dish recipe I've ever enjoyed! Perfect for Thanksgiving or a weekday dinner!
Servings: 6 servings
Ingredients
- 5 large Yukon Gold potatoes peeled or unpeeled, cut into small cubes
- 1 celery root peeled and cut into small cubes
- 1 tablespoon salt
- 4 tablespoons unsalted butter divided
- 3 medium shallots diced
- 1 clove garlic minced
- 6 ounces crumbled gorgonzola cheese about 6 ounces, crumbled
- 1/3 cup milk
Instructions
- Cover 5 large Yukon Gold potatoes and 1 celery root (peeled and cubed) with cold water in large pot. Add 1 tablespoon salt and cook on high until vegetables are very tender, about 20 minutes.
- While the potatoes and celery root are cooking, melt half of the 4 tablespoons unsalted butter in a sauté pan over medium high heat and add 3 medium shallots (diced). Cook until caramelized, stirring regularly to avoid burning, about 8-10 minutes. During the last minute of cooking, add 1 clove garlic (minced), stir, and cook for another minute or two.
- Once potatoes and celery root are tender, drain water. Transfer to heavy-duty mixer fitted with whisk attachment or a large bowl with a masher. Beat or mash potatoes and celery root with remaining butter and sauteed shallots and garlic until mashed. Add 6 ounces crumbled gorgonzola cheese and 1/3 cup milk and beat until desired consistency is achieved. Season with salt and pepper, as desired.
Nutrition
Calories: 302kcal | Carbohydrates: 31g | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 1645mg | Potassium: 1034mg | Fiber: 6g | Sugar: 4g | Vitamin A: 447IU | Vitamin C: 26mg | Calcium: 244mg | Iron: 6mg
