Make-Ahead Mashed Potatoes with Goat Cheese and Celery Root

Thanksgiving in a smallish kitchen can quickly turn to a chaotic mess full of too many dirty dishes and too few burners!   I avoid the chaos by making my mashed potatoes, stuffing, gravy and vegetables in advance.  This recipe for Make-Ahead Mashed Potatoes with Goat Cheese and Celery Root makes enough potatoes for at least 15 people.  I hope we have leftovers!

Make-Ahead mashed potatoes can be refrigerated or frozen

Make-Ahead mashed potatoes can be refrigerated or frozen

You can put these Make Ahead mashed potatoes either in the freezer of the refrigerator.   Easy Peasy!  The best part is NO boiling or peeling on Thanksgiving Day.

I started putting celery root in mashed potatoes years ago when I asked a waiter in The Buckhead Diner in Atlanta what was in the mashed potatoes that made them so good.

The secret ingredient was Celery Root!

Celery Root is a cute little root vegetable that looks like it has a green Crew Cut.  It has a very subtle celery flavor that adds both a lightness and earthiness to mashed potatoes.  Feel free to leave it out if you want to simplify this recipe, but I urge you to try it. Just peel it and chop it in small pieces, then cook with your potatoes!

 

Celery Root is the Secret Ingredient in my mashed potatoes!

Celery Root is the Secret Ingredient in my mashed potatoes!

 Make-Ahead Mashed Potatoes with Goat Cheese and Celery Root is Easy!

Roasted garlic has little bit lessof a pungent flavor than regular minced garlic but you could really use either.  I had some roasted garlic on hand from another recipe so I just threw it in the potatoes.

To roast garlic, you simply cut the top off the bulb of garlic, drizzle with olive oil, wrap in foil and roast at 350 degrees for 40 minutes.  The garlic slides right out when you press on the roasted coves.  It smells sooo good!

I also like to add both cream and goat cheese to the mixture. Some people also add sour cream, but  I have found it makes the potatoes too runny.   (If yours do come out runny they may stiffen up a bit as you cool them, or if not sprinkle some parmesan cheese on top.    You can also keep them warm in a slow cooker on Thanksgiving Day.

Here is my simple Make Ahead Mashed Potatoes with Goat Cheese and Celery Root recipe.  Enjoy!

Make Ahead Mashed Potatoes with Goat Cheese and Celery Root

Make Ahead Mashed Potatoes with Goat Cheese and Celery Root

Ingredients

  • 10 Medium Sized Russet or Yukon Gold Potatoes
  • 1/2 to 1 Stick Butter,depending on how decadent you want to go.
  • 1/2 Ounce Package Light Cream Cheese
  • 1/3 Cup Goat Cheese
  • 1 Cup Celery Root, Peeled and diced
  • One bulb roasted Garlic, about 10 to 12 Cloves or more to taste
  • Salt and Pepper to Taste

Instructions

  • Cut potatoes and celery root into large chunks
  • Boil in salted water until tender, about 15 minutes.
  • Put in large bowl.
  • Add Butter, Cream Cheese, Sour Cream, Goat Cheese, Roasted Garlic, salt and pepper to taste.
  • Either mash with potato masher, stand mixer, hand mixer or potato ricer until well blended.
  • Spray Butter Flavored Pam in Casserole dish. Add potatoes.
  • Freeze up to a month or refrigerate for three or four days.
  • Bring to room temperature when read cook.
  • Bake at 350 degrees about 30 minutes, until heated through.
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