This is the first of a few Thanksgiving recipes that I will post, so you can begin thinking about the feast ahead (oooooo it's so exciting!)What makes this recipe so unique is the use of ghee instead of butter. Ghee is easier to digest than butter because it has no lactose in it, which means that the butter-belly syndrome typical of thanksgiving will be minimized. And it's just so delicious! Here the tartness of the creme fraiche balance its rich sweetness.
I leave the skin on my mashed potatoes because it's nutritious, and I think delicious, but you're more than welcome to peel the potatoes if you'd prefer.
Celery root is that odd hairy looking lump you'll see in the produce section- it looks like the most unappetizing thing ever, but it's really quite delicious, and the crisp vibrancy lends itself well to the creaminess of the potatoes.
The type of potatoes you use matters! Some are more flaky and dry, others have thicker skins. The best for mashing are russets and Yukon gold.
RECIPE:
3 Celery roots
4 lbs potatoes
1 tbsp salt
5 tbsps ghee
1/3 cup creme fraiche
1/4 cup heavy cream
1/4 cup minced chives or parsley
black pepper
2 leeks
several tbsps safflower oil or ghee for frying
Peel the celery root- making sure to remove all the fibrous parts. Cut the potatoes and the celery into 1 inch pieces. Bring to a boil in a large pot of water. Add salt and cook until the vegetables are soft (about 10 min).
Meanwhile, chop the leeks into 2 inch logs- then chop lengthwise- creating thin strips. Heat the oil in a small pan. Add the leeks and fry less than a minute until golden. Use a fork or slotted spoon and drain the leeks on paper towels.
Drain the soft, cooked vegetables. In a large bowl (or in the same pot), mash the vegetables with a fork or masher. Add the ghee, creme fraiche. Mash thoroughly. Add the cream only if you'd like the potatoes a little creamier. Add salt, herbs and fresh ground pepper to taste- mix thoroughly.Top with the crispy leeks.
