Celeriac Mashed Potatoes

Celeriac Mashed Potatoes
Author: 
Recipe type: Comfort Food
 

Ingredients
  • This recipe is adapted from a recipe in ediblemadison.
  • com, which also has a wonderful article about celeriac
  • written by Dani Lind! Check it out here: www.ediblemadison.
  • com/articles/view/adventures-with-celeriac
  • 2 pounds yellow potatoes, cut into chunks (peeled if you
  • like)
  • 2 celeriac, peeled and cut into small chunks
  • Salt
  • 1 cup half-and-half or milk
  • 2 tbsp. butter
  • Freshly ground pepper
  • Chives, chopped

Instructions
  1. Place potatoes and celeriac in large saucepan, cover
  2. with water and add some salt. Bring to a boil over
  3. medium-high flame. Reduce heat to medium-low,
  4. partially cover pan and cook until vegetables are
  5. fully tender, about 15 minutes. Drain off water.
  6. Dry the vegetables in the pot, covered, over lowest
  7. flame for a few minutes. Meanwhile, in a separate
  8. pot or in the microwave, heat half-and-half and butter
  9. together. Use electric beaters or a hand masher
  10. to partially mash the vegetables in the pan. Add
  11. most of the hot cream mixture and continue mashing,
  12. adding more cream plus salt and pepper as desired,
  13. until potatoes are smooth (or stop sooner, if you like bumps).

 

Potato Salad, New York Style

Potato Salad, New York Style
Author: 
Recipe type: Salad
 

Ingredients
  • 3 lbs. Russet potatoes
  • 3 large hard-boiled eggs, coarsely chopped
  • ½ cup bread & butter pickles, chopped
  • ½-cup onion, chopped
  • ½ cup celery or green pepper, chopped
  • Dressing:
  • ½ buttermilk
  • ½ sour cream
  • ½-cup mayonnaise
  • 2 tablespoons Dijon mustard
  • Chopped fresh parsley
  • Salt and pepper to taste

Instructions
  1. Cover potatoes with salted water in large pot.
  2. Cover pot and boil gently until potatoes are tender but still hold their shape, about 30min
  3. Drain and cool slightly.
  4. Cut potatoes into 1-inch pieces.
  5. Transfer potato pieces to large bowl.
  6. Add the chopped vegetables.
  7. In a separate bowl, mix together the dressing ingredients.
  8. Pour over the potatoes and vegetables and toss gently to mix.
  9. Season with salt and pepper.
  10. Garnish with chopped parsley. Refrigerate.