Celery Root & Potato Mash

January 31, 2010
5 Ratings
  • Serves 4
Author Notes

Not so boring mashed potatoes. This dish goes really well with everything, from Chicken to Lamb. It even won an award over at Chow as a great side for Thanksgiving. —ChezUs

What You'll Need
  • 1 small celeriac (celery root)
  • 4 small/medium sized Yukon Gold Potatoes
  • 2 tablespoons heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt, or more depending on your taste
  • 1/4 cup flat leaf parsley, minced
  • fresh cracked black pepper, to taste
  1. Peel the celeriac root and wash any extra traces of dirt off. Wash the potatoes well. *note, I like to leave the peels on for extra texture, but you can peel your potatoes if you like.
  2. Cut the celeriac and potatoes into medium sized pieces. Put into a large cooking pot and cover with water. Bring to a boil and then reduce head to a simmer. Cook until soft enough to mash, about 30–40 minutes. Drain and let sit covered in the same pot that you used to cook them in, for about 5 minutes to remove excess water.
  3. Add cream, butter and then mash. I like to use a hand held masher as I prefer some texture to our mashed potatoes. Feel free to use whatever suits your personal taste. Stir in the parsley. Season to taste with salt and pepper.
  4. Serve. Eat.
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2 Reviews

Pamela T. December 20, 2020
I used this recipe foundation for the ratio of potato and celeriac, but used more butter and had to substitute half and half for whipping cream (warmed slightly in microwave). Agree hand masher for texture adds a pleasing element. Nice to switch up the routine with another flavor dimension.
Mardi M. February 3, 2010
I made a shepherd's pie topping using these ingredients and it was just wonderful! YUM!