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Potato and Celery Root Mash

Photo: Ryan Benyi; Styling: Elizabeth Blake
Prep time 20 mins
Cook time 30 mins
Yield Serves: 8
This recipe for Potato and Celery Root Mash allows you to get a jumpstart to your holiday spread. The side dish can be made up to 3 days in advance.


  • 2 celeriacs (celery root), 1 1/2 lb. each, trimmed, peeled, cut into 1-inch chunks
  • Juice of 1 lemon
  • 8 to 10 medium Yukon Gold potatoes (about 3 1/2 lb. total), peeled, cut into 1-inch chunks
  • Salt and pepper
  • 1 cup whole milk
  • 4 tablespoons unsalted butter, cut into small pieces

Nutrition Information

  • calories 270
  • fat 7 g
  • satfat 4 g
  • protein 7 g
  • carbohydrate 45 g
  • fiber 4 g
  • cholesterol 20 mg
  • sodium 259 mg

How to Make It

  1. Place celeriacs in a bowl. Cover with cold water; stir in lemon juice. Let stand while preparing remaining ingredients. Drain when ready to boil.

  2. Place potatoes and celeriacs in separate pots; cover with cold water. Add a large pinch of salt to each pot; bring to a boil over high heat. Reduce heat to medium-low; cook until vegetables are very tender, about 30 minutes for potatoes and 15 to 20 minutes for celeriacs.

  3. Drain celeriacs. Pulse in a food processor until smooth. Drain potatoes, return to pot and add celeriacs, milk and butter. Mash with a potato masher or put through a ricer. Season with salt and pepper. Serve.