Recipe: Healthier Mashed "Potatoes"

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This recipe and photo were created by contributor Aylin Erman of Glow Kitchen. Learn more about Aylin and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!

It's no secret plain old white potatoes aren't exactly the healthiest ingredient out there — especially when piled in pounds onto the side of a Thanksgiving buffet plate. The challenge is in finding a worthy replacement because, let's face it, few can really top the white potato in providing that silky, seamless and oh-so-comforting holiday side-dish satisfaction. While there may be few good substitutes, they do indeed exist. I've experimented with cauliflower and sweet potato before, but I must say, celery root (aka celeriac) works the best and is truly an underrated vegetable. This recipe cooks celeriac and mashes it with fresh herbs and seasonings. The result is fat-free and full of flavor.

Double or triple the recipe according to how many people are at your next holiday party. Enjoy!

Recipe: Healthier Mashed "Potatoes"

Photo by Aylin Erman 

Serves 2

What You'll Need:

2 celery roots (celeriac)
1 tablespoon fresh thyme, stemmed
1 teaspoon mustard
2 garlic cloves, finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon butter or olive oil (optional)

What To Do:

  1. Stem and skin the celeriac.
  2. Chop into halves and place in boiling water until tender – approximately 10 minutes. To check if the pieces have cooked through, poke with a fork. (It should easily pierce through to the other side. The pieces, however, should not be so tender that they break apart.)
  3. Drain the liquid and place the celeriac in a bowl with the other ingredients. Mash until all is mixed properly and the result is still chunky.
  4. Garnish with thyme, serve, and enjoy!

What's your favorite white potato replacement? Share in the comments below!

About the Author
Aylin Erman
I am creator and daily blogger for GlowKitchen. I currently live in Istanbul, Turkey and work in the publishing world. For the past four years, I...

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