Buttermilk Mashed Potatoes
- Contributed by Ruth Van Waerebeek-Gonzales
- ACTIVE:
- TOTAL TIME:
-
SERVINGS:
6
Recipe: Buttermilk Mashed Potatoes
- HEALTHY
- VEGETARIAN
Ingredients
- 2 pounds baking potatoes, peeled and cut into 1/2-inch dice
- 1 firm medium celery root (about 1 pound), peeled and cut into 1/2-inch dice
- Salt
- 2 tablespoons unsalted butter
- 4 small leeks, white and light green parts, sliced crosswise 1/2 inch thick
- 1/2 cup heavy cream
- Freshly ground pepper
- 1 cup buttermilk
- 1/4 teaspoon freshly grated nutmeg
- In a large saucepan, cover the potatoes and celery root with water, add a pinch of salt and bring to a boil. Simmer over moderate heat until the vegetables are tender, 35 to 40 minutes. Drain the vegetables and return them to the pan.
- Meanwhile, melt the butter in a small saucepan. Add the leeks, cover and cook over moderate heat for 5 minutes. Add the cream, season with salt and pepper and simmer, uncovered, until the leeks are tender, about 7 minutes. In another small saucepan, gently heat the buttermilk; do not boil or it will curdle.
- Coarsely mash the potatoes and celery root. Stir in the hot buttermilk and then the creamed leeks. Season with salt, pepper and nutmeg and serve.
- From Hip Hops in Belgium
- Published April 2001





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