1/1 Photo of Mashed Potatoes With Celery Root
Roxygirl in Colorado's Note:
I first had these potatoes at a restaurant and they "knocked my socks off." Celeriac (or celery root) is a ugly root, that when baked up becomes quite creamy. The flavor is similar to celery stalk with a sweet undercurrent. This version is from Andrew Schloss's, author of "Dinner's Ready" clipped from the Washington Post 1996.
My Private Note
Units: US | Metric
- 1Place the potatoes and celery root in a large heavy saucepan.
- 2(I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy).
- 3Cover with water and season liberally with salt and pepper.
- 4Cover and cook over medium-high heat until water boils.
- 5Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
- 6Drain, and mash the vegetables with a potato masher or a large fork.
- 7Mix in cream.
- 8Adjust seasoning with additional salt and pepper.
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Nutritional Facts for Mashed Potatoes With Celery Root
Serving Size: 1 (360 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 261.4
- Calories from Fat 39
- Total Fat 4.4 g
- Saturated Fat 2.5 g
- Cholesterol 13.1 mg
- Sodium 135.1 mg
- Total Carbohydrate 50.8 g
- Dietary Fiber 7.0 g
- Sugars 3.6 g
- Protein 6.8 g