"Thank you for helping to put on the nicest party I've ever had. I just felt the extra touches and care taken by you were exceptional. The food was out of this world... all of it so fresh and beautiful and delicious."
PUREE OF POTATOES AND CELERIAC (CELERY ROOT)
I like to use the more flavorful potatoes like Yellow Finn, Yukon Gold, or German Butterball, if I can find them, for mashed potatoes. The crème fraîche adds richness and a bit of tartness, however the best part is that these can be reheated without becoming gummy.
1 1/2 pounds thin-skinned potatoes ( russet, Yellow Finn, Yukon Gold or German Butterball), peeled and cut into 1/2-inch pieces
1 large celery root, peeled, into 1/2-inch pieces
½-1 cup crème fraîche
4 tablespoons unsalted butter
1/4 cup chopped fresh chives
Kosher salt and freshly ground black pepper
1. Place potatoes and celery root in a large pot of salted water. They should be covered by about 1 inch of water. Cook until very tender, about 12 minutes. Drain and return to pot. Stir over low heat to allow excess water to evaporate for about a minute.
2. Using a food mill, pass the cooked potatoes and celery root through the mill. Place pureed potatoes and celery root in a pan and add 1/2 cup crème fraîche and mash together using a potato masher. Add more crème fraîche and season to taste with salt and pepper. Garnish with chives and serve.
©2011 Julie Logue-Riordan