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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
small celeriac (celery root)
small/medium sized Yukon Gold Potatoes
tablespoons heavy cream
tablespoons unsalted butter
teaspoon kosher salt, or more depending on your taste
cup flat leaf parsley, minced
fresh cracked black pepper, to taste
- 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.
- 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.
- 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.
- Serve. Eat.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Mashed Potatoes