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.
You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. See more Friendsgiving cocktails you can make with your cooking ingredients.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
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!