Celeriac and Roasted Garlic Mashed Potatoes

A delicious and garlicky twist on mashed potatoes for fall cooking or holiday gatherings.

Celeriac and Roasted Garlic Mashed Potatoes

 Roasted garlic

• One or more heads of whole garlic

• Olive oil

• Pinch of salt

Preheat oven to 375°F. Using a sharp knife, cut just the tops of the garlic off, exposing the individual cloves. Put garlic in some tin foil, drizzle with olive oil and sprinkle with salt. Seal the package and bake for 30-40 minutes. Cool enough so you can squeeze the cloves out of their skins.  

Celeriac Mash

Serves 6-8

• 1 large celeriac root, peeled, cut into 1-inch pieces

• ~ 1 pound (or good mashing potato), cleaned, cut into 1-inch pieces

• 5-6 cloves of the roasted garlic

• 2 tbsp milk

• 2 tbsp butter

• Salt and pepper to taste

In a large pot of boiling water, cook celeriac for 10 minutes. Add potatoes and cook until all vegetables are tender, about 20-25 minutes. Drain. Return vegetables to pot, add butter and roasted garlic. Using potato masher, mash the vegetables. Add milk; mash until smooth, adding more milk as needed. Season with salt and pepper. Garnish with chives (optional).