Kohlrabi Mashed Potatoes

I never know what to do with the kohlrabi that I get in my CSA box. They can be thrown into salads raw, they can be braised, and they can be roasted, although I've never thought they brought anything to the dishes (the greens of kohlrabi are quite another story ... for another post). This time, I tried making mashed potatoes with them ... with much the same result ... they still don't bring much to the dish, but they add some nutritional value to a side dish that is most often pretty empty, and I'm happy with that, and everyone was happy eating these mashed potatoes.

I chose to make these mashed potatoes vegan, mostly because my son is allergic to dairy. They can be made with more traditional ingredients (butter, cream, milk), if you prefer.

Kohlrabi Mashed Potatoes
4 kohlrabi bulbs, peeled and cut into chunks
1 1/2 lbs. red fingerling potatoes, washed well and cut into chunks (keep skins on)
2 Tbsps. cilantro, chopped
salt and pepper, to taste
2-6 Tbsps. unsweetened hemp milk, depending on preferred consistency
2 Tbsps. Earth Balance buttery stick

Combine the kohlrabi and potatoes in a large saucepan. Cover the vegetables completely with cold water, adding a 1/2 tsp of salt. Bring to a boil, reduce heat to medium and continue to boil until the vegetables can be easily pierced by a fork. Drain.

Transfer vegetables to a large bowl and mash with a potato masher. Stir in the remaining ingredients. Serve.

Serves 8.