Potato and Celery Root Mash

Potato and Celery Root Mash Recipe
Photo: Ryan Benyi; Styling: Elizabeth Blake
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.

Yield:

Serves: 8

Recipe Time

Prep: 20 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 270
Fat 7 g
Satfat 4 g
Protein 7 g
Carbohydrate 45 g
Fiber 4 g
Cholesterol 20 mg
Sodium 259 mg

Ingredients

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

Preparation

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.

Note:

December 2013
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