Mashed Celery-root Potatoes

Mashed Celery-root Potatoes Recipe
Iain Bagwell; Karen Shinto
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.


Makes 12 servings

Recipe from


Nutritional 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


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


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.

Note: Nutritional analysis is per 1-cup serving.

November 2007
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