Smashed Potatoes and Celery Root with Sour Cream

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.

Smashed Potatoes and Celery Root with Sour Cream

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    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


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    • 1

      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.

    • 2

      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.

    • 3

      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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