Mashed Potatoes With Celery Root

Total Time
30mins
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.

Ingredients Nutrition

  • 907.18 g russet potatoes, peeled and quartered
  • 453.59 g celery root, peeled and cut in chunks
  • salt and pepper
  • 78.07 ml light cream

Directions

  1. Place 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).
  3. Cover with water and season liberally with salt and pepper.
  4. Cover and cook over medium-high heat until water boils.
  5. Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
  6. Drain, and mash the vegetables with a potato masher or a large fork.
  7. Mix in cream.
  8. Adjust seasoning with additional salt and pepper.
Most Helpful

4 5

It was good! It tasted exactly like I thought it would taste. I added just a touch of carmelized onion.

3 5

sorry, I didn't like it at all...

5 5

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.