Thanksgiving potatoes
Use a ricer if possible.
In a large heavy bottomed pot add enough water to completely cover the potatoes. Bring the water o a boil over medium high heat. Add the potatoes and a large pinch of salt. When the water returns to a boil, reduce heat to a simmer and cook until tender, about 30 minutes.
Meanwhile, put te diced celery root in a saucepan with enough water to cover, bring to a boil, loosely cover, and reduce the heat to a simmer. Cook until tender, about 30 minutes. It should be the same consistency as the cooked potatoes.
Drain the potatoes. Put the through a ricer and add 2 tablespoon of the butter and half the cream.
Drain the celery root and put it in a blender with the remaining 2 tablespoons of butter and remaining cream. Puree until smooth, sing care as the puree will be very hot.
Add the celery root puree to the potatoes and mix well. Lightly season with salt and pepper.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 136 | ||
Calories from Fat: 135 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 47.5mg | 15 % | |
Sodium 104.5mg | 4 % | |
Potassium 17.7mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 136
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