Mashed Celery Potatoes
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
51
Spice
41
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1 cup
Milk (scalded)Directions:
1
Prick the potatoes a few times with a fork and bake them in the middle of a preheated 375°F
2
Oven for 1 hour
3
In a large skillet melt the butter over moderate heat, in it cook the celery and the garlic, covered, for 10 minutes, and cook the mixture, uncovered, stirring, for 10 minutes more, or until the celery is tender
4
Transfer the mixture to a food processor and purée it
5
Peel the baked potatoes and force them through a ricer into a bowl
6
(Alternatively, the potatoes may be mashed with a potato masher
7
) Stir in the celery purée, salt and pepper to taste, and enough of the milk to reach the desired consistency
8
The mashed celery potatoes may be made 1 day in advance and kept covered and chilled
9
Prick the potatoes a few times with a fork and bake them in the middle of a preheated 375°F
10
Oven for 1 hour
11
In a large skillet melt the butter over moderate heat, in it cook the celery and the garlic, covered, for 10 minutes, and cook the mixture, uncovered, stirring, for 10 minutes more, or until the celery is tender
12
Transfer the mixture to a food processor and purée it
13
Peel the baked potatoes and force them through a ricer into a bowl
14
(Alternatively, the potatoes may be mashed with a potato masher
15
) Stir in the celery purée, salt and pepper to taste, and enough of the milk to reach the desired consistency
16
The mashed celery potatoes may be made 1 day in advance and kept covered and chilled