Mashed Potato Re-mix

I've found a GREAT new way to reduce the carbs and calories of mashed potatoes without sacrificing the cream and butter! It is minimal effort, as long as you're willing to trust me a little bit here!

The secret ingredient is CELERY ROOT. It has half the carbs and calories of potatoes, but when boiled and mashed, comes out with the exact same texture, and not a strong flavor at all! Celery root is the root ball of ... celery... and is sold right next to the celery in the produce section.

(Celery root (125 g): 50 calories, 0 g fat, 11.25 g carbs (2.5 g dietary fiber), 2.5 g protein. Potato (125 g): 108 calories, .4 g fat, 25 g carbs (2.2 g dietary fiber), 2.1 g protein. See??!)

VERY VERY IMPORTANT: You MUST use a food mill (or potato ricer) for this recipe. (If you don't have one, pick up the ricer - much cheaper and easier to store.) If you don't use one, don't blame me! (The celery root has tough fibrous pieces in the middle that do not mash out, and it creates a wretched texture. If you're okay with it then hey - by all means.) The food mill does not "puree" the veggies to a liquidy baby food consistency - instead, the potatoes are beautifully light and airy. So delish!

Celery Root and Potato Puree

3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready for use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
3/4 c. heavy cream (I used way less - 3/4 c. max)
1/4 c. cold butter, cut into pats
Special Equipment: Food mill

Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Make sure to add enough water to cover vegetables by 2 inches and season generously with salt. Bring the water to a boil. When the water has been boiling for about 10 minutes, add the celery root and cook until both vegetables are "fork tender". Strain the celery root and potatoes.

Put the cream in a small saucepan and bring it to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add about 1/4 of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat this process until all of the cream and butter have been incorporated. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.