4 potatoes1 large celeriac3 cloves garlic1 cup chopped kale (or any greens)3 tbsp butter4 oz cream cheese1/2 tsp celery seed1 tsp coriander1 tbsp dijon mustard1/4 cup milk
sea salt and white pepper, to taste
Peel the potatoes. Peel the celeriac, using a knife to cut the thick skin away until you are left with only creamy white flesh. Cut the potatoes and celeriac into similarly sized pieces for even cooking.
In a large soup pot, boil the potatoes, garlic and celeriac for 20 minutes until tender in salted water. Add the greens halfway through the cooking time, or at the beginning if you like the greens softer.
Drain, shake and dry with kitchen towels before mashing. Add the butter, milk, cream cheese, and mustard. Season to taste with seasoning and salt and pepper. Sir through before serving.
Adapted from Tiny Skillet
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This recipe was most recently featured in
Boston Organics Newsletter No. 08 of 2013.