Recipe by Southern Living November 1998

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Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel potatoes and celery root, and cut into 1/2-inch cubes.

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  • Cook potato and celery root in a Dutch oven in boiling water to cover 15 minutes or until tender; drain and place in a large bowl.

  • Add butter and remaining ingredients; mash with a potato masher until smooth.

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