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Do The Mash

Hey everyone!

Thanksgiving is almost here. But don't panic, there is still plenty of time to prepare.

Everyone makes mashed potatoes for Thanksgiving. It is like some unwritten rule that mashed potatoes must be on the table right next to the turkey and cranberry sauce. At here at Weiser Farms, we are a little crazy over mashed potatoes. We obviously love them. But we are thinking of getting a little more...adventurous this year. We are going to add a little secret weapon to our mashed poatoes: celery root!

Check out this recipe for Garlic and Celery Root Mashed Potatoes:


  • 2 large Butterball potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces

  • 1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces

  • 4 cloves garlic, peeled

  • Water

  • 3/4 cup lowfat buttermilk

  • 2 teaspoons olive oil

  • 2 tablespoons minced fresh chives

  • Salt and ground black pepper


In a large saucepan, combine potatoes, celery root and garlic cloves. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer for 8 to 10 minutes, or until potatoes are fork-tender.

Drain and transfer potatoes, celery root and garlic to a large bowl. Add 1/2 cup buttermilk and olive oil and mash or process until smooth (or lumpy, whatever you like!). Add more buttermilk if you want smoother potatoes. Fold in chives. Season to taste with salt and black pepper.

Curtesy of Food Network

Reader Comments (1)

This sounds like a very interesting recipe. I just hope you have included some snapshots of the ingredients, the process or the final dish. Thanks!

November 25, 2011 | Unregistered CommenterKurt Whitner

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