3/4 lb. russet potatoes (about 2 medium), peeled, cut into 2-inch pieces
1 1/4 lb. celery root (about 1 medium), peeled, cut into 1-inch pieces
1 medium onion, cut into 2-inch pieces
1 tablespoon apple cider vinegar
1 tablespoon brandy, if desired
1/4 cup sour cream
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1. Place potatoes, celery root, onion and vinegar in large saucepan. Add enough water to cover. Bring to a boil over medium-high heat. Reduce heat to medium; boil 25 to 30 minutes or until very tender.
2. Drain vegetables; return to saucepan. Stir in brandy. Over very low heat, mash vegetables with potato masher. (Vegetables should be slightly chunky.) Stir in sour cream, dill, salt and pepper.
6 (1/2-cup) servings
PER SERVING: 90 calories, 2 g total fat (1 g saturated fat), 2 g protein, 15 g carbohydrate, 5 mg cholesterol, 235 mg sodium, 3 g fiber