Mashed Potatoes and Celery Root

Directions

Ingredients :

2 ½ pounds russet potatoes

peeled and cut into 1-inch cubes

1 large celery root

peeled and cut into 1-inch cubes

3 cloves garlic

peeled

½ cup almond milk

divided

¼ cup extra-virgin olive oil

divided

2 tablespoons minced fresh chives

½ teaspoon salt

or to taste

freshly ground black pepper to taste

Methods :

Place potatoes and celery root in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat and simmer until tender, about 20 minutes. Drain and return to the pot. Cook over medium-high heat until dry, 2 to 3 minutes. Remove from heat.

Pulse potatoes, celery root, and garlic in a food processor in batches, adding almond milk and olive oil as you pulse to reach desired consistency. Transfer to a large bowl. Stir in chives, salt, and black pepper.