Lumps are welcome in this mashed potato recipe, so there's no need to pull out the beaters or big mixer; all you need is a big fork and a bowl. The celery root adds a wonderful nutty flavor.
|5 medium Yukon Gold potatoes, unpeeled, cut into quarters||3/4 cup to 1 cup sour cream|
|1 large celery root, peeled of tough skin and cut into 1-inch pieces||Kosher salt to taste|
|1 vegetable or chicken bouillon cube||Black pepper to taste|
|2 tablespoons unsalted butter|
Make-ahead tip: These potatoes can be made a day in advance; mix in 1/4 to 1/2 cup milk and reheat in the microwave for 2 minutes. Stir, then microwave an additional minute until hot.
In a large pot, combine the potatoes, celery root and bouillon cube with enough cold water to cover by two inches. Add a generous tablespoon of kosher salt. Bring to a boil, then reduce to a simmer; allow to cook until the potatoes and celery root are tender, about 18 minutes.
Drain completely, return potatoes and celery root to the pot and add the butter. Using the back of a large fork or wooden spoon, smash the potato mixture against the pot until most of the lumps are gone. Add 3/4 cup of the sour cream and mix well. If you desire a creamier mixture, add the additional 1/4 cup sour cream. Season with salt and pepper and serve hot.
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