Mashed Celery-root Potatoes

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.

Yield: Makes 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 201
  • Calories from fat: 35%
  • Protein: 4g
  • Fat: 7.9g
  • Saturated fat: 4.7g
  • Carbohydrate: 31g
  • Fiber: 1.8g
  • Sodium: 521mg
  • Cholesterol: 22mg

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

Preparation

  1. 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. 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.
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