Potato Mash with Celeriac, Parsnip and Frizzled Leeks
The sweetness of parsnips and the savouriness of celeriac make these mashed potatoes tastier than ever. The frizzled leeks add another layer of goodness!
Servings: 6 people
Calories: 396kcal
Ingredients
Basic Mash
- 4 cups chicken stock
- 3 cloves garlic peeled and halved
- 6 large Yukon Gold potatoes peeled and chopped into 2 " dice
- 2 small celery root peeled and chopped into 1" dice
- 2 medium parsnips peeled and chopped into 1" dice
Mash additions
- ¼ cup olive oil
- ¼ cup melted butter (Optional)
- ¼ cup cream (I used 10% instead of whipping cream because I added the butter above)
- ¼ cup fresh parsely finely chopped
- ¼ cup fresh mint finely chopped
- 1 tablespoon grated horseradish (Optional, I did not use)
- Salt and pepper to taste
Garnish
- 1 leek white part only
- ¼ cup olive oil for frying
- sea salt to finish
Instructions
- Combine basic mash ingredients in a sauce pan and bring to a boil. Simmer about 25 minutes till vegetables are tender.
- While the basic mash vegetables are cooking, cut the leek into a fine length-wise julienne.
- Bring the ¼ cup of olive oil to high temperature in a cast iron skillet. Watch the oil carefully. I added the leeks once it started to spit to calm it down. Fry leeks over high heat until they start to turn golden brown. This took 4-5 minutes for me. Be careful not to burn them.
- When the leeks start to turn golden remove them from the pan and drain immediately on a paper towel. Finish the leeks with good quality coarse sea salt such as Maldon.
- When the basic mash vegetables are tender drain, reserving the cooking liquid.
- Mash the basic mash ingredients, then add the Mash addition items stirring vigorously. See Note 1 if you are making this dish ahead. If your mash is too dry you can add some of the reserved liquid til you get the consistency you want.
- Transfer mash to serving or individual dishes depending on if you are plating the meal or not. Top with the frizzled leeks.
Notes
Note 1: If you are making this dish ahead you can refrigerate the mash mixture at this point up to 2 days ahead. Keep the reserved cooking liquid and frizzled leeks well sealed too. Reheat potatoes slowly on top of stove or in the oven. When the potatoes are warm, if they are too dry - add more warm reserved liquid and stir vigorously to incorporate smoothly before serving. Gently warm frizzled leeks in microwave, top the potato mash and serve.
Nutrition
Calories: 396kcal | Carbohydrates: 39g | Protein: 7g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 14mg | Sodium: 736mg | Potassium: 813mg | Fiber: 5g | Sugar: 5g