This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing."
- Todd English, Chef
This is a recipe that I had while in Santiago, Chile, and I was really surprised by how bright and fresh-flavored the celery made the mashed potatoes. Celery is an essential component of many Chilean recipes and the stalks that are sold at La Vega market are huge – the size of a small bag of groceries. They are also sold with the celery leaves still on the stalks and I suggest that you always purchase your celery this way whenever possible. If the leaves are fresh looking, it is a good indication that the celery is fresh, and they add great flavor to any dish.
Potato ricers are like big garlic presses (or maybe it’s that garlic presses are like small potato ricers). There is a chamber usually large enough to hold one or two small boiled potatoes and, using levering action, the attached plunger squeezes the potato through small holes in the bottom of the chamber. It is called a ricer because the potatoes that are forced through resembles rice.
Most potato ricers have interchangeable plates with different size holes. If yours does, make sure that you disassemble and clean them as soon after use as possible. Dried potato starch is much like glue and getting it apart later will be difficult.
The ricer that my mom had when I was growing up was made from cast aluminum but you can find chromed steel or stainless steel on the market as well. I have one that is made of plastic that I especially like. It came with three discs.
Servings = 2 | Serving size =about 1 cup
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe does not make very good leftovers.
|3 large||ribs celery (finely diced)|
|8 ounces||Yukon Gold potatoes|
|1 tsp||unsalted butter|
|2 Tbsp||non-fat buttermilk|
|2 Tbsp||2% milk|
|fresh ground black pepper (to taste)|
Spray a pan with oil and place the celery in the pan. Place the pan over medium heat.
When the pan heats up and the celery begins to sizzle reduce the heat to medium low and cover. Cook the celery for about 20 minutes. Toss frequently.
Place the water in a large stock pot over high heat.
Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed.
Remove from heat and drain water.
Place the butter, buttermilk, milk, salt and celery in a blender. Puree until smooth.
Add the celery mixture to the potatoes and mash potatoes until creamy.
Be careful because over mashing will result in pasty potatoes. Add ground black pepper to taste and serve.
Serving size = about 1 cup
Servings = 2
Amount Per Serving
|Calories 128||Calories from Fat 25|
|% Daily Value|
|Total Fat 2g||4%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 23g||11%|
|Dietary Fiber 4g||13%|
|Vitamin A 11%||Vitamin C 22%|
|Calcium 9%||Iron 6%|
|Vitamin K 31 mcg||Potassium 820 mg|
|Magnesium 40 mg|