Mashed potatoes with celery stalk

Name: Mashed potatoes with celery stalk - Ortansa F.
Ingredients: 5 potatoes; 1 bunch of celery stalks; 30 g of butter; salt; pepper

Appetizers - Mashed potatoes with celery stalk by Ortansa F. - Recipia

For me, celery root mashed potatoes are quite a regular dish, especially when I have a few celery stalks left in the fridge. This recipe is popular around here and has become a go-to option in my home when I want something quick and a bit different. The taste is fresher, and if you have kids, it's usually accepted without too many comments. You don't need many ingredients, and you don't require any special techniques. Quick Info Total time: about 30-35 minutes Preparation time: 10 minutes Cooking time: 20-25 minutes (depending on the potatoes) Servings: 3-4 Difficulty: easy Recipe type: warm side dish, suitable for kids Ingredients 5 medium potatoes 1 bunch of celery stalks (about 4-5 stalks) 30 g butter salt pepper Instructions 1. Peel and wash the potatoes well. Cut them into cubes to boil faster. 2. Place the potatoes in salted water. Make sure they are covered with water and let them cook over medium heat until a fork easily goes through them, about 20-25 minutes. 3. While the potatoes are boiling, wash the celery stalks and chop them as finely as you can. If the stalks are thicker, you can cut them lengthwise before chopping. 4. Once the potatoes are cooked, drain the water and put them in a larger bowl. 5. Add salt and pepper to taste, along with the butter, while they are still hot. 6. Mash the potatoes well. I use a potato ricer, but a sturdy fork works too. 7. Add the chopped celery stalks and mix everything together. The celery is added at the end without being cooked, which keeps the fresh taste and a slightly crunchy texture. 8. Taste again for salt and pepper and adjust if necessary. Why I Make This Recipe Often I love that it doesn't require many ingredients and you don't have to clean or wash too many dishes. The mash turns out fresher than the classic version and pairs well with a variety of main dishes. If you have celery that might wilt, this recipe is a great way to use it up. Tips and Variations Tips Don't let the potatoes cool before mashing them, so they mix easily with the butter. If you want a smoother mash, you can use an immersion blender at the end, but I prefer the more rustic texture. If you find the celery stalks too tough or fibrous, you can use only the thinner part from the top. Substitutions You can replace the butter with a little olive oil if you want a dairy-free version, but the taste will change slightly. If you don't have celery stalks, don't use celery leaves – they don't have the same texture, and the flavor will be different. Variations Some people add a bit of milk or cream when mashing the potatoes, but that’s not included in this recipe. Personally, I find the mash remains quite dense without milk. If you want a stronger flavor, you can add a little white pepper or more celery, to taste. Serving Ideas It goes well with grilled meat, roasted chicken, or even sautéed vegetables. It can also be enjoyed on its own as a vegan dish (if you skip the butter), but the main thing is to serve it while it's hot. Frequently Asked Questions 1. Does the celery stalk need to be cooked before adding to the mash? No, in this recipe, the stalk is added raw, finely chopped, directly into the warm mash. If you want it softer, you can blanch it quickly separately, but that's not in the original recipe. 2. Can I use any type of potatoes? Ideally, you should use boiling potatoes (not the starchy ones for baking) for a creamier result. If you don't have those, other types will work, just avoid very watery ones. 3. Can the mash be made without butter? Yes, you can omit the butter or replace it with olive oil, but the texture and flavor will be different. 4. What should I do if the mash is too dense? If you find it doesn't blend easily, you can add a tablespoon or two of the water in which the potatoes were boiled, but it's not mandatory. 5. Does the celery change the flavor of the mash significantly? Yes, it adds a fresh, slightly minty flavor and a crunchy note. It doesn't overpower the taste of the potatoes but makes it more interesting. Nutritional Values Estimate for one serving (out of four): about 110-130 kcal Carbohydrates: around 23-25 g Proteins: 2-3 g Fats: 3-4 g (depending on how much butter you use) Celery adds fiber and some vitamins, but the caloric value doesn't increase much. These are rough estimates and can vary based on the type of potatoes and how much celery you use. Storage and Reheating If you have leftover mash, you can store it in the fridge in a sealed container for up to 2 days. When reheating, you may need to add a little water or mix it well, as it tends to thicken. I don't recommend freezing it – the texture of the celery changes, and the mash won't be as good. It's best enjoyed fresh.

Preparation

The potatoes are cleaned and washed. They are diced. They are boiled in salted water. The celery stalks are washed and finely chopped. The boiled potatoes are placed in a bowl. They are seasoned with salt and pepper. Butter is added and the potatoes are mashed well. The celery stalks are added and mixed thoroughly. Enjoy your meal! Season to taste.

Mashed potatoes with celery stalk

Preparation

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