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
More From Sunset
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. 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.
Mashed Celery-root Potatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- OCCASION: Autumn, Thanksgiving
- PUBLICATION: Sunset
More Recipes for Side Dishes/Vegetables
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Classic Mashed Potatoes
Oxmoor House -
Root Vegetable Gratin
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