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20 minute dinner recipes

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Mashed Roots with Buttermilk & Chives


From EatingWell:  October/November 2006

Plain mashed potatoes may seem a bit tame after you've tried this flavorful version, full of celery root, rutabaga and Yukon Gold potatoes and mashed with sweet garlic and tangy buttermilk. Finish the dish with a handful of snipped fresh chives.

8 servings, 3/4 cup each | Active Time: 20 minutes | Total Time: 1 hour



  1. Bring 1 inch of water to a simmer in a large pan or Dutch oven. Place celery root, rutabaga and potatoes in a large steamer basket over the water, cover and steam over medium-low heat for 20 minutes. Add garlic and continue steaming"checking the water level and replenishing as necessary"until the vegetables are fall-apart tender, 20 minutes more.
  2. Remove the vegetables, drain the cooking liquid and return the vegetables to the pan. Add 2 tablespoons butter and mash until chunky-smooth. Gradually stir in buttermilk, salt, pepper and nutmeg.
  3. Just before serving, stir in the remaining 2 tablespoons butter and chives.


Per serving : 174 Calories; 6 g Fat; 4 g Sat; 2 g Mono; 16 mg Cholesterol; 26 g Carbohydrates; 5 g Protein; 4 g Fiber; 290 mg Sodium; 835 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 fat

Tips & Notes