Celeriac and Potato Mash (Celery Root)
Description
Celeriac and Potato Mash is a flavorful upgrade to classic mashed potatoes. This 6-ingredient recipe combines mashed celery root and Yukon potatoes with whole milk and butter to create a luscious, flavorful and unique mash.
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Ingredients
- 3 pounds celery root, peeled and cut into ½-inch pieces (8 cups)
- Kosher salt
- 3 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces, (8 cups)
- ½ cup salted butter
- ½ cup whole milk, warmed
- ¼ cup minced scallion greens or chives
- ¼ cup minced parsley
- ½ teaspoon white pepper
- olive oil, for serving, optional
Instructions
- Bring a large pot of water to a boil. Season generously with salt and add celery root. Cook for 10 minutes.
- Add potatoes and continue to cook until potatoes are fork-tender, about 15 more minutes.
- Drain celery root and potatoes and return to pot; cook over medium heat, stirring constantly, to remove excess moisture, 1–2 minutes.
- Reduce heat to low, add butter and mash until combined. Add half the milk and continue to mash, gradually adding more milk until desired consistency is reached.
- Stir in herbs, 1 teaspoon salt and white pepper; season with additional salt to taste.
- Transfer mashed celery root and potatoes to a serving dish, sprinkle with additional herbs and drizzle with oil.
Equipment
Notes
Store any leftovers in the fridge for up to 4 days. Reheat in the microwave or on the stovetop adding more liquid as needed to achieve the correct creamy texture.
You can freeze the leftovers as well for up to two months. Thaw them overnight in the fridge or on the counter for a couple of hours before reheating.
A hand mixer can also be used to mash the celery root and potatoes. Mix on low speed until desired consistency is reached.
Make it ultra-decadent and use half-and-half instead of whole milk.
Nutrition
Serving: 1cupCalories: 164kcalCarbohydrates: 23gProtein: 4gFat: 7.5gSaturated Fat: 1gCholesterol: 2mgSodium: 276mgFiber: 3gSugar: 3.5g
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