0.5 pound celery root peeled cut into 2-inch pieces
2 tablespoons chives fresh minced
4 cloves garlic peeled
6 servings salt and ground pepper black
2.5 pounds idaho potatoes peeled cut into 2-inch pieces
2 teaspoons olive oil
Equipment
bowl
frying pan
sauce pan
Directions
In a large saucepan, combine potatoes, celery root and garlic cloves.
Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender.
Drain and transfer potatoes, celery root and garlic to a large bowl.
Add buttermilk and olive oil and mash until smooth (or lumpy, whatever you like!). Fold in chives. Season, to taste, with salt and black pepper.
