ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mashed Celery-root Potatoes

Iain Bagwell; Karen Shinto
Yield Makes 12 servings
We've left the skin on these potatoes for a rustic look and texture, but feel free to peel them if you prefer. The clean, bracing flavor comes from celery root—the weird, hairy vegetable that baffles many a cook. Here, we just slice off the hairier end, peel and chop the rest of the root, and boil it with the potatoes. Prep and Cook Time: 1 1/4 hours. Notes: Celery root (celeriac) requires vigorous peeling—leave no fibrous bits behind! We find a small, sharp paring knife useful for cutting deep grooves into the root to remove embedded peel. The subtle celery flavor and smooth texture are worth the work.

Ingredients

  • 3 celery roots
  • 4 pounds russet potatoes
  • About 1 tbsp. salt
  • 6 tablespoons butter
  • 1/4 cup heavy whipping cream
  • Freshly ground black pepper

Nutrition Information

  • calories 201
  • caloriesfromfat 35 %
  • protein 4 g
  • fat 7.9 g
  • satfat 4.7 g
  • carbohydrate 31 g
  • fiber 1.8 g
  • sodium 521 mg
  • cholesterol 22 mg

How to Make It

  1. Peel celery roots and cut into 1-in. pieces. Put in a large pot. Scrub potatoes and cut into 2-in. pieces; add them to pot with celery roots. Cover vegetables with cold water and bring to a boil. Add 1 tbsp. salt and cook until vegetables are tender when pierced with a fork, about 10 minutes. Drain well.

  2. Transfer hot vegetables to a large bowl and mash with a potato masher or a large fork. Add butter and cream and stir to combine well. Season with salt and pepper to taste. Serve warm.

  3. Note: Nutritional analysis is per 1-cup serving.