Yukon Mashed Potatoes with Celery Root, Parsnip and Mascarpone

This Thanksgiving, I challenge you to think outside the box. Add a twist to your mashed potatoes by trying this recipe, which is my favorite mashed potato recipe to serve up for the upcoming holiday. The celery root and parsnip gives the potatoes an intriguing new taste. Adding mascarpone cheese provides a divine creamy texture that will make your guests ask for seconds … maybe even thirds.

Yield: 10 servings
You will need:
3 1/4 pounds of Yukon potatoes, peeled and cut into two-inch pieces
1 1/4 pound celery root (celeriac), peeled and cut into half-inch pieces
1/4 pound parsnip, peeled and cut into half-inch pieces
3 whole garlic cloves, peeled
1 tablespoon garlic, minced
8 ounces mascarpone cheese, room temperature
3/4 cup of unsalted stick butter
Salt
White pepper
Nutmeg

Place potatoes, celery root, parsnip and whole garlic cloves in a large pot. Add enough cold water to cover vegetables. Bring to a boil. Partially cover and boil until vegetables are tender for about 40 minutes. Drain.

Transfer vegetables to a sheet pan and place into a preheated 300-degree oven to dehydrate for about four minutes. Remove from oven. Using a food mill, pass the vegetables through, and then pass once more through a fine mess.

As a finishing touch, add the puree of vegetables to a pot. Using a wooden spoon, whip puree while adding minced garlic, mascarpone and butter until the potatoes appear shiny, smooth, creamy and starchless. Finish it off by seasoning with salt, white pepper and a touch of nutmeg.

I look forward to hearing how your family, friends or special guests respond to this new twist on a Thanksgiving favorite. Please share your comments with me at chefhmk@gmail.com. Bon Appétit!

Chef Howard Karp is a culinary arts instructor at Flathead Valley Community College.