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.
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
|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|