Whipped Celery Potatoes
Elevate your classic mashed potatoes with this flavorful twist on comfort food: Whipped Celery Potatoes. Combining the creamy decadence of russet potatoes with the aromatic crunch of sautéed celery and garlic, this side dish is as unique as it is satisfying. A luscious blend of heavy cream, milk, and melted butter ensures a perfectly whipped texture, while a sprinkle of fresh parsley adds a pop of color and freshness. Ready in just 40 minutes and serving up to six, this recipe balances familiar flavors with a hint of culinary creativity to complement any meal. Ideal for holiday feasts or weeknight dinners, these whipped celery potatoes are guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 pounds russet potatoes
- 4 units celery stalks
- 4 tablespoons unsalted butter
- 0.5 cups heavy cream
- 0.25 cups milk
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 units garlic cloves (minced)
- 2 tablespoons fresh parsley (optional, chopped for garnish)
Instructions
Peel and cube the russet potatoes into evenly sized pieces (about 1 inch in diameter) and rinse them under cold water to remove excess starch.
In a large pot, add the potato cubes and enough water to completely submerge them. Add 1/2 teaspoon of salt and bring the water to a boil over medium-high heat.
While the potatoes are boiling, wash the celery stalks and finely dice them into small pieces.
After 12-15 minutes of boiling, check the potatoes for tenderness by piercing a cube with a fork. If it slides off easily, the potatoes are ready. Drain the potatoes and set them aside.
In a small skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and diced celery, sautéing for 3-4 minutes, or until the celery has softened slightly and the garlic is fragrant.
In the same pot used for boiling the potatoes, combine the boiled potatoes, sautéed celery and garlic, remaining 2 tablespoons of butter, heavy cream, and milk.
Using a hand mixer or potato masher, whip or mash the mixture until it reaches your desired creamy consistency. Adjust the texture by adding more milk, 1 tablespoon at a time, if needed.
Season the whipped celery potatoes with the remaining salt and black pepper. Taste and adjust seasoning as necessary.
Transfer the whipped potatoes to a serving dish and garnish with chopped fresh parsley, if using.
Serve warm as a side dish to complement your favorite protein or vegetable dishes.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2688 mg | 117% | |
| Total Carbohydrate | 209.8 g | 76% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 16.4 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 305 mg | 23% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 5649 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
