My brain loves the taste of potatoes! It must be intrinsic to my gene pool. Perhaps it is even in my cellular memory what with Irish, French, and English all mixed together. My maternal grandfather left Ireland during the famous potato famine and, ostensibly, had all the potatoes he could eat once he had settled in Canada.
On several Glycemic Index lists, white potatoes come in at either medium or high so I do not eat them every day. On special occasions, however, I savor every mouthful. You can use 5 cups of potatoes and 5 cups of califlower and/or use gold, purple, or red potatoes—as they score slightly lower on some GL/GI lists. I also like to add celery root because it lists at 15 or so on the Glycemic Index and Butter Buds® for flavoring rather than dairy butter.
- 10 cups scrubbed and cubed potatoes (or 5 cups cauliflower and 5 cups potatoes)
- 2 cups water
- 1 large celery root
- 1 Tbsp chicken-like seasoning
- 8 cloves garlic minced to 3 tsp minced garlic
- 2 tsp Butter Buds
- 1 tsp Himalayan salt
- Pepper to taste
¼ cup almond milk
Cut off the brownish outside and cut celery root into cubes about 1 inch square. Place in a large sauce pan with 2 cups of water, garlic, and seasonings.
Turn down the heat, cover pan, and cook for an hour or so until very soft.
Scrub potatoes and cut them into cubes about an inch square. (Chop cauliflower if using it.)
When the celery root is very soft, add the potatoes (and cauliflower) to the pan. Bring to a boil. Cook covered over medium heat until the potatoes are very soft.
Drain and save water to use for brown-mushroom gravy.
Mash veggies or blend with a hand blender. May serve immediately or place in a casserole dish, cover, and reheat in the oven preheated to 350 degrees F for 30-45 minutes.
Place mashed potatoes in a large bowl. Serve with homemade brown-mushroom gravy.