The typical holiday mashed potato recipe contains nearly a stick of butter. But of course, you can make great mashed potatoes without any dairy at all. I use soy milk for creaminess, along with heart-healthy olive oil. The quality of the olive oil makes a big difference here, so use the best you can get your hands on.

I’ve added celery root, which makes these potatoes quite a bit lower in carbs, and adds a subtle celery undertone. Garlic and chives kick up the flavor even more.

When I eat these potatoes as part of the Thanksgiving meal, I feel perfectly satisfied, but not overstuffed. So start a new holiday tradition: guilt-free potatoes!

Mashed Potatoes and Celery Root

Ingredients:

• 2 1/2pounds russet potatoes, peeled and cut into large chunks
• 1 large celery root (about 1¼ pounds), peeled and cut into 1-inch cubes
• 3 cloves garlic, peeled
• ¼ cup extra virgin olive oil
• Approx. 1/2 cup soy milk
• 2 tablespoons minced fresh chives
• ½ teaspoon salt, or more to taste
• Freshly ground black pepper to taste

Preparation:

1. Place the celery root and potatoes in a large pot and cover well with water.
2. Bring to a boil, then reduce heat and simmer until vegetables are all tender, about 20 minutes.
3. Drain, return to pan and shake over high heat for 30 seconds to evaporate the moisture.
4. Put through a ricer (or mash with a potato masher).
5. Continue to mash as you add the oil, then the soy milk, adding the liquid gradually until you get the texture you prefer.
6. Stir in chives, salt and pepper.