This vegan side dish combines the mild flavor of celery and the comforting texture of mashed potatoes in one delicious bite. It’s a great accompaniment to any lightly flavored meat or fish dish and can be made much fancier with a sauce, such as a mushroom ragu.
- 6 medium or 4 large Russet potatoes, peeled and cut into 2-inch dice (3½ to 4 cups)
- 1 small celery root (celeriac), peeled and cut into 2-inch dice (about 1½ cups)
- 3 tablespoons unsalted, non-hydrogenated, and non-dairy margarine or butter, room temperature
- ¼ cup soy creamer or buttermilk
- ¼ cup mashed roasted garlic (about 8 cloves or one fat head)
- 2 teaspoons nutritional yeast
- 1 teaspoon celery salt
- ½ teaspoon freshly ground pepper
- Add the potatoes to a large pot of cold, salted water. Bring to a boil, then lower heat to simmer. Add the celery root and cook, uncovered, until the vegetables are tender, stirring just to make sure nothing is sticking to the bottom, 8 to 10 minutes.
- Scoop out a ½ cup of the cooking liquid to reserve for finishing, then drain the potatoes.
- Return the vegetables to the pot and mash with a potato masher or push through a ricer into the pot. Add the margarine and creamer and stir well. If too thick, thin with some of the reserved cooking water a little at a time to achieve desired consistency. Add the roasted garlic, nutritional yeast, celery salt, and pepper. Serve immediately.