By Roxygirl in Colorado on November 17, 2004
Photo by Bergy
Photo by Bergy
"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."
Serving Size: 1 (360 g)
Servings Per Recipe: 4
"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."
"I loved this recipe as well. The mashed potatoes tasted so smooth and had a sweet taste to them. They're a big hit in my family and honestly, I don't think I'll ever eat mashed potatoes without them again. Delicious."
"My family loved this! I made it with red potatoes (skin on) butter and sour cream. I can't wait to make this again!"
"Love celeric! This is a simple tasty recipe. I peeled and cut the celeric into 3/4" cubes, boiled them for 10 minutes, poured off the hot water and immersed them in cold water, added the potatoes cut in 1 1/2" pieces brought to boil & apptx 15 minutes later they were ready to mash I added 2 tbsp of powdered chicken stock to the mashed taters etc and 1tbsp butter - no cream - delish Will use left overs in a Hamburger casserole tomorrow Thanks Roxygirl in Colorado for a keeper"
"A sophisticated version of an old favorite! I boiled the celery root for 25 minutes before adding Yukon Gold potatoes and 2 garlic cloves. Instead of cream, I used buttermilk to save for dessert calories. Subtle flavor imparted by the celery root was very nice. Will make again!"