Ingredients45 m servings 117
- Place the celeriac cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until the vegetables are very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two.
- Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth.
Per Serving: 117 calories; 5.6 15.6 2.2 17 93 Full nutrition
ReviewsRead all reviews 8
I used to make Celery Root "Mashed Potatoes" myself, until my local Grocery Stores quit carrying Celery Root. I Miss it so much. It is creamier & tastier than Mashed Potatoes. I never tried i...
The celeriac added a delicious, subtle celery flavor to the mashed potatoes. I used twice as many potatoes (6), less butter (2 T), and skim milk. Turned out delicious, but I would say it proba...
This was great! A tip: use rice milk instead of cream (you'll never know the difference) and heat it before adding it in. It will combine better and won't drop the temperature of the potatoes!
I did my own take on this "Celeriac Mash," and loved it. I added a clove of garlic to boil with the celeriac and potatoes. I also added some chopped fresh parsley the last 3 minutes of cooking. ...
Celeriac is such a great addition to mashed potatoes! It gives a subtle hint of flavor without changing the texture too much. I like to use red skin potatoes, unpeeled. The small bits of colo...
I had never eaten celeriac before but enjoyed this variation on mashed potatoes. The celeriac adds a mild celery flavor, almost as if the potatoes had been boiled in celery water. The consistenc...