Dan’s Decadent Mashed Potatoes
Sophisticated flavor, rich and—as the name implies—decadent, these could very well become your favorite.
About 2½ lbs potatoes, halved and quartered
1 Celery root, large, peeled & diced
4 oz Mascarpone Fresca cream cheese
4 TBSP Butter
1 Can Diced green chilies, 7 oz
1 C Heavy cream
1 TBSP Arizona Chipotle Rub
3 Cloves garlic, peeled
1½ TBSP Arizona Original Rub
Boil diced celery root until soft. Drain (reserve about 1 cup of the water) and place in blender. Add green chilies, Mascarpone cheese, butter, garlic, Arizona Chipotle Rub and heavy cream. Blend until smooth adding some of the reserved water as needed. Boil potatoes in well salted water until tender. Drain and return to pot. Add some of celery root mixture and Arizona Original Rub, then mash with hand masher. Continue mashing and adding the celery root mixture until potatoes are the desired texture. Depending on the potatoes and your personal taste, you may or may not have some of the celery root mixture left over. Place potatoes in a serving bowl and sprinkle with a little Arizona Rub for added color. Serve.
Note: Leftovers make excellent potato pancakes the next morning. Just mix in a couple of eggs and spoon on to hot, lightly oiled frying pan. Cook until brown on both sides.
*Cook times are approximate.