Gorgonzola 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
- 5 large Yukon Gold potatoes 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
- ⅓ pound Gorgonzola about 6 ounces, crumbled
- ⅓ cup milk
Cover potato and celery root with cold water in large pot. Add 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 butter (2 tablespoons) in saute pan over medium high heat and add shallots. Cook until caramelized, stirring regularly to avoid burning, about 8-10 minutes. During the last minute of cooking, add garlic, 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. Beat potatoes and celery root with remaining butter and sauted shallots and garlic until mashed. Add gorgonzola and milk and beat until desired consistency is achieved. Season with salt and pepper, as desired.
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