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.

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Credit: Iain Bagwell; Karen Shinto

Recipe Summary

Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

201 calories; calories from fat 35%; protein 4g; fat 7.9g; saturated fat 4.7g; carbohydrates 31g; fiber 1.8g; sodium 521mg; cholesterol 22mg.
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