If you’re pressed for time, make these creamy, rich potatoes ahead and keep them warm in a slow cooker on the counter.
4 Yukon Gold potatoes, peeled and cubed
1 1/2 pounds celery root, peeled and cubed
3 tablespoons butter 1/3 cup sour cream or plain yogurt, at room temperature
4 ounces mascarpone, Italian-style cream cheese or conventional cream cheese, at room temperature
1/2 teaspoon salt
Freshly ground black pepper
1. Place potatoes and celery root in a large pan; cover with water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain, reserving 1 cup of water.
2. Add butter and reserved cooking water to potatoes and mash. Add sour cream, mascarpone, salt and pepper and stir well.
Recipe by Crescent Dragonwagon
Nutritional facts per serving: 280 calories, 11g fat, 30mg cholesterol, 6g protein, 40g carbohydrates, 5g fiber, 336mg sodium