1Peel the celeriac root and wash any extra traces of dirt off. Wash the potatoes well. *note, I like to leave the peels on for extra texture, but you can peel your potatoes if you like.
2Cut the celeriac and potatoes into medium sized pieces. Put into a large cooking pot and cover with water. Bring to a boil and then reduce head to a simmer. Cook until soft enough to mash, about 30–40 minutes. Drain and let sit covered in the same pot that you used to cook them in, for about 5 minutes to remove excess water.
3Add cream, salt and then mash. I like to use a hand held masher as I prefer some texture to our mashed potatoes. Feel free to use whatever suits your personal taste. Stir in the parsley. Season to taste with additional salt and pepper.
The traditional way to make creamy mashed potatoes is to add loads of butter and cream. But that can hide the flavor of the potatoes, so in this episode of MDRN KTCHN, host Scott Heimendinger explains how a common ingredient called diastatic malt powder can be used to make incredibly smooth and creamy mashed potatoes on the molecular level. You can check out the full recipe here, and buy diastatic malt powder here. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
Sunset magazine food editor Margo True has learned the rights and wrongs of mashed potatoes from a reliable source—her mother. Here, she demonstrates the wrong way (undercooking waxy potatoes, skimping on the cream, or, horror of all horrors, employing a food processor to mash) and the right way (using russet or Yukon Gold potatoes, cooking them as long as possible, drying them over heat before adding lots of cream, and topping with herbs). This approach elevates mashed potatoes to their rightful status as much more than a side dish. (Click here for Margo's mashed potatoes recipe.)
Easy Potato Skins
Loaded potato skins are a perfect package: crunchy scooped-out spud shells filled with gooey, melted sharp cheddar cheese, crispy bacon, and tangy sour cream. A classic bar snack or game day food, these are great any other time too, including for an easy dinner (just add a salad if you feel the need for a little more green than what the chives bring to the table).
Sweet potatoes are absolutely marvelous—they’re incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories. Really, what’s not to love? Here, they're simply sliced and cooked to make the perfect crust for a quiche.