light on digestion garlic mashers

These are not your average mashed potatoes! They are creamy, delicious, and well-spiced, and won’t take a toll on your digestion. The secret… adding celeriac (or celery root) along with the potatoes.

Give this delish side dish a try, you will never want to make mashed potatoes the old way again!

Ingredients

Roasted Garlic
1 whole garlic bulb
Extra virgin olive oil, for drizzling
Himalayan mineral salt

Mashed Potatoes
2 lbs. Yukon gold potatoes
2 celeriac (celery root)
⅓ cup extra virgin olive oil
2 tsp Himalayan mineral salt
Fresh ground black pepper to taste

For Serving
Ghee, chopped chives, and/or rosemary

Method

Preheat the oven to 350°F.
Make the roasted garlic: Trim the top ¼ inch off the top of the garlic bulb. Place cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender.
Remove from the oven and let cool slightly. Use the back of a spoon or a small masher to mash the garlic into a paste. Set aside.
Make the mashed potatoes: Peel and dice the potatoes into 1-inch pieces. Peel and dice the celery root into 1-inch pieces.
Place the potatoes and the celery root in a large pot and fill with enough water to cover the potatoes by 1 inch. Add 1 tsp salt. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
Either in the cooking pot, or a large bowl mash the potatoes. You can use a potato masher, or an electric mixer, whichever you prefer. Fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, remaining 1 tsp salt, and several pinches of pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes.
Serve hot with ghee, rosemary, and chives, if desired. Enjoy!