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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
- 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
- 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