Prep 10 mins
Cook 20 mins
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.
- 2 lbs russet potatoes, peeled and quartered
- 1 lb celery root, peeled and cut in chunks
- salt and pepper
- 1⁄3 cup light cream
- Place the potatoes and celery root in a large heavy saucepan.
- (I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy).
- Cover with water and season liberally with salt and pepper.
- Cover and cook over medium-high heat until water boils.
- Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
- Drain, and mash the vegetables with a potato masher or a large fork.
- Mix in cream.
- Adjust seasoning with additional salt and pepper.
It was good! It tasted exactly like I thought it would taste. I added just a touch of carmelized onion.
sorry, I didn't like it at all...
Fabulous take on potatoes! DH, who can typically sniff out celery in *anything* loved these. I served them for a dinner party alongside roasted game hens and several people commented that 'the mashed poatoes had a certain flair!'. I ended up using more like a 3-to-1 ratio of potatoes to celeric, only b/c I was not sure how they would go over for a large crowd. I also think white pepper goes very well mixed in here over regular. Finally, while I don't typically use a potato ricer, to get the richness of these mashed potatoes, I would highly suggest using one.