Who needs mashed potatoes? This buttery, “Creamy” alternative is just as satisfying on your Thanksgiving table (or anytime!)
For some reason, my body is not able to tolerate potatoes these days. I’m not sure if its the sugar content, if its because many potatoes are genetically modified and contain the Bt bacteria… I’m still working on figuring that out. But in the meantime, I’ve come up with this very satisfying, lower-carb version of my “Buttery,” Garlic Smashed Potatoes* recipe.
1 head of garlic
1 celeriac (celery root), trimmed and cut into one-inch cubes
2-3 large parsnips, cut into one-inch cubes
1 fennel bulb, cut into one-inch cubes
1/2 cup of grass-fed butter (like Kerrygold) or dairy-free, soy-free margarine (like Earth Balance)
1/4 cup (or less) or almond milk or other milk/milk substitute
Preheat oven to 425º. Cut off the very top of the garlic head, and drizzle with olive oil.
Place in a garlic roaster, muffin tin, or wrap in aluminum foil. Roast for 45 minutes or until the top of the bulb is oozing with caramelized garlic. As the garlic cools, place celeriac and parsnips and in a pot of water and bring to a boil. Cook for 10 minutes. Add the fennel bulb and cook for another 10 mintues or until all the vegetables are tender when stuck with a fork. Drain the water.
Place the vegetables in a food processor and pulse until smooth. I tried smashing with a potato smasher, but the parnsips are pretty tough to smash, even when fully cooked.
Using a butter knife, remove the garlic cloves from each section of the bulb and place in pot with the vegetables. Add margarine/butter, and salt and pepper. Adding a little bit of milk at a time, stir until you reach desired consistency. I found that the fennel was quite juicy, so less milk is needed than is called for in the original smashed potatoes recipe.