Celeriac Mashed Potatoes with Tuscanini Truffle Salt
A steaming mound of creamy mashed potatoes is the ultimate in comfort food. A pareve recipe by Sina Mizrahi, from Kosher.com.
Recipe from Kosher.com by Sina Mizrahi. View this recipe on Kosher.com.
Ingredients
- 2 and 1/2 pounds Yukon Gold potatoes (about 8), peeled and cubed
- 1 and 1/2 pounds celery root (1 large), peeled and cubed
- 1 stick (113 grams) vegan butter
- 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
- 1/2 teaspoon sea salt
- 1/2 teaspoon Tuscanini Truffle Salt, plus more for sprinkling
- Tuscanini Extra-Virgin Olive Oil
Method
- Place potatoes and celery root in a pot and cover with cool water. Bring to a boil over medium high heat. Cook, covered, for 20 to 25 minutes. Reserve one cup cooking water; drain the potatoes.
- Return the pot as-is over the fire and reduce heat to low. Add vegan butter and stir until melted. Add the garlic, salt, and truffle salt and mix well.
- Return the chopped potato mixture and add half a cup reserved water. Mash with a potato masher, add another quarter cup cooking water, and mash until smooth.
- To serve, spoon onto plate and sprinkle more truffle salt. Serve hot.
Tuscanini products in this recipe
Truffle Salt4.23 oz
Extra Virgin Olive Oil750 mL