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Nutrition Facts
Serving Size 97 g
(Approx. 18 Servings)
Amount Per Serving
Calories 150 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 125 mg 5%
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 4 g
Vitamin A 6% Iron 4%
Vitamin C 8% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Mashed Potatoes with Celeriac

Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
18  People


Recipe makes 18 Servings

1 Lb celeriac (celery root), peeled and cubed
2 Lb Yukon Gold potatoes, cubed
1 cup(s) organic chicken broth
8 Oz low fat Neufchatel Cream Cheese
4 Oz goat cheese
4 Tbsp salted butter
1 fresh thyme, 1 sprig
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Place celeraic and potatoes in a large pot filled with cool water just to cover. Bring to a boil and simmer 20 to 30 minutes, or until very tender. (Cook time will vary based on sized of celeriac cubes and potatoes.)
While potatoes are cooking, in a small separate small sauce pan add broth, cream cheese, goat cheese, butter and thyme and bring to a simmer to melt butter and infuse thyme into broth. Turn off heat when cream cheese is well softened.
When celeriac and potatoes are tender, drain water from pot.
Remove thyme from broth mixture and add to celeriac and potatoes.
Mash celeriac and potatoes.
Adjust salt and pepper seasoning as needed.


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