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