Potato and Celery Root Mash

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
Cost per Serving: $1.40
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Nutritional Information

Amount per serving
  • Calories: 270
  • Fat: 7g
  • Saturated fat: 4g
  • Protein: 7g
  • Carbohydrate: 45g
  • Fiber: 4g
  • Cholesterol: 20mg
  • Sodium: 259mg


  • 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


  1. 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. 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. 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.
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