Celeriac Mashed Potatoes

Oxmoor House
6 servings (serving size: 3/4 cup)


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1 1/4 pounds celeriac, peeled and cut into 1-inch pieces
1 1/4 pounds russet potatoes, peeled and cut into 1-inch pieces
2 tablespoons light stick butter
1/4 cup 2% reduced-fat milk
1 teaspoon salt
1/4 teaspoon pepper


Prep: 10 Minutes
Cook: 25 Minutes

Place celeriac and potato in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until both are tender. Drain.

Pour celeriac and potato into a large bowl, and mash slightly with a potato masher. Add butter and remaining 3 ingredients; mash with potato masher until thoroughly blended. (Mixture will not be completely smooth.)

Created date

January 2010

Nutritional Information

Calories 142
Fat 2.5 g
Satfat 1.5 g
Protein 3.6 g
Carbohydrate 27.9 g
Fiber 2.7 g
Cholesterol 8 mg
Iron 0.8 mg
Sodium 489 mg
Calcium 45 mg