Silky smooth and full of flavor, this recipe for mashed celery root and potatoes is a healthy alternative to classic heavy mashed potatoes.
- 6 cups peeled and ½-inch diced celery root (2 pounds)
- 6 cups peeled and 1-inch cubed Yukon gold potatoes (3 pounds)
- ¼ cup olive oil, plus more for serving
- ¾ cup whole milk, warmed
- 2 tablespoons minced chives, plus more for serving
- 2 tablespoons chopped parsley
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon white pepper
Bring a large pot of salted water to a boil, add celery root and cook, partially covered, 10 minutes. Add potatoes and continue to cook, partially covered until potatoes are fork-tender, 15 minutes more.
Drain celery root and potatoes and return to pot; cook over medium heat, stirring to remove extra moisture, 1–2 minutes.
Reduce heat to low and stir in oil; lightly mash mixture. Add milk and continue to mash until desired consistency is reached; stir in herbs, salt and pepper; season with additional salt to taste.
Transfer mashed celery root to a serving dish, sprinkle with additional chives and drizzle with olive oil (optional).
Using a hand mixer: you can also use a hand mixer to mash the celery root and potatoes. Mix on low speed until desired consistency is reached.
Make it vegan or dairy free: use dairy-free milk such as unsweetened and unflavored almond or soy.
- Serving Size: 1 cup
- Calories: 164
- Sugar: 3.5g
- Sodium: 276mg
- Fat: 7.5g
- Saturated Fat: 1g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 2mg
Keywords: Celery root mash, mashed celery root, healthy mashed potatoes, low carb mashed potatoes, celery root puree