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Add a photoServings: 8
Ingredients
- 7 lrg Baking potatoes, (about 3-1/2 lb)
- 1 lrg Celery root, (about 1-1/2 lb)
- 1 c. Lowfat milk
- 1/3 c. Butter
- 1/2 tsp Salt and pepper
- 2 Tbsp. Minced fresh parsley, (optional)
Directions
- Peel potatoes and cut into quarters. Peel celery root and cut into large chunks. In large saucepan of boiling salted water, cook potatoes and celery root for about 20 min or possibly till tender; drain well. Return to heat for 1 minute. Rice, mash or possibly pass through food mill to remove all lumps. Using fork, beat in lowfat milk, butter, salt and pepper. (Recipe can be prepared to this point, transferred to microwaveable casserole or possibly bowl, covered and refrigerated for up to 1 day; reheat in microwave at High for 5 min, rotating twice.) Stir in parsley (if using).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 8 servings | |
| Calories 267 | |
| Calories from Fat 72 | 27% |
| Total Fat 8.19g | 10% |
| Saturated Fat 5.13g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 228mg | 10% |
| Potassium 1073mg | 31% |
| Total Carbs 43.89g | 12% |
| Dietary Fiber 5.4g | 18% |
| Sugars 3.49g | 2% |
| Protein 6.03g | 10% |
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