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.

Rori Trovato

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Side

Ingredients

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

directions

Total:

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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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Smashed Potatoes and Celery Root with Sour Cream

Ingredients

directions