"This was the highlight of our trip to Napa. And combined with the Bourassa tasting, it was a great experience!
Jeff and Tracy M, Findlay, Ohio
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