Mish - Mash

There’s nothing better than creamy, velvety mashed potatoes. Or so we thought. These veggie purees still bring the silkiness, but make things even more mouthwatering with unexpected flavor combinations (and without using a tub of butter).

ARE YOU SITTING DOWN? We have something we need to confess. our managing editor is a vegetarian (insert shocked and slightly appalled face). Now that your mind is officially blown, we have to dish why we’re breaking this news. One of the many reasons we love her—and trust us, there are many—is because she helps us keep things balanced in the CP kitchen. Although we love our bacon and beef, we’ve learned from her that fresh fruits and vegetables not only help to lighten up a dish, but they can add some serious flavor. (Oh, and by the way, her grandfather was a butcher, so it’s safe to say she knows a thing or two about meat.)

The following vegetable purees are inspired by the tried-and-true holiday classic, mashed potatoes. They’ll add a chef-worthy touch to your table, and thanks to the addition of zesty ingredients like Thai red curry paste and spicy horseradish, we don’t think anyone will miss the plain ole potatoes. 

CREOLE CELERIAC AND POTATO MASH

Calling all Cajun-style turkey lovers! If you’re gonna deep-fry that turkey, why not make a healthier version of mashed potatoes to help cut through the grease? The Creole mustard gives this velvety puree that something extra.

YIELD 6-8 SERVINGS         ZEST FACTOR MILD 

PREP TIME 20 MINUTES COOK TIME 15 MINUTES

2 POUNDS CELERIAC (AKA CELERY ROOT), PEELED AND CUBED 

1 LARGE RUSSET POTATO, PEELED AND CUBED 

3 CUPS LOW-SODIUM CHICKEN STOCK OR WATER 

3 TABLESPOONS PLAIN GREEK YOGURT 

1 TABLESPOON CREOLE MUSTARD 

1 TABLESPOON CHOPPED CHIVES (RESERVE SOME FOR GARNISH) 

GROUND CAYENNE TO TASTE 

SALT AND PEPPER TO TASTE