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!
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!
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!