Pella Chronicle


November 12, 2012

Mascarpone Mashed Potatoes

Pella —  4 Yukon gold potatoes, peeled and cubed

1 1/2 pounds celery root, peeled and cubed

3 tablespoons butter

1/3 cup sour cream or plain yogurt, at room temperature

4 ounces mascarpone, Italian-style cream cheese or conventional cream cheese, at room temperature

1/2 teaspoon salt

freshly ground black pepper

1. Place potatoes and celery root in a large pan; cover with water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain, reserving 1 cup water.

2. Add butter and reserved cooking water to potatoes and mash. Add sour cream, mascarpone, salt and pepper, and stir well.

Serves 8.

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