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Parve
Easy
4-6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
A steaming mound of creamy mashed potatoes is the ultimate in comfort food. I added celery root to the mixture for the mineral-y taste it contributes and topped it off with an extra dose of Tuscanini’s truffle salt. That extra boost of flavor elevates the dish in a simple yet impactful way. I added a modest spoonful but feel free to sprinkle as generously as you wish.
2 and 1/2 pounds Yukon Gold potatoes (about 8), peeled and cubed
1 and 1/2 pounds celery root (1 large), peeled and cubed
1 stick (113 grams) vegan butter
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/2 teaspoon sea salt
1/2 teaspoon Tuscanini Truffle Salt, plus more for sprinkling
Place potatoes and celery root in a pot and cover with cool water. Bring to a boil over medium high heat. Cook, covered, for 20 to 25 minutes. Reserve one cup cooking water; drain the potatoes.
Return the pot as-is over the fire and reduce heat to low. Add vegan butter and stir until melted. Add the garlic, salt, and truffle salt and mix well.
Return the chopped potato mixture and add half a cup reserved water. Mash with a potato masher, add another quarter cup cooking water, and mash until smooth.
To serve, spoon onto plate and sprinkle more truffle salt. Serve hot.
Sponsored by Tuscanini
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