Ingredients45 m servings 117 cals
- 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 g fat; 15.6 g carbohydrates; 2.2 g protein; 17 mg cholesterol; 93 mg sodium. 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!
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...
Only change I made was I used 6 potatoes and used half and half (and a bit more than called for due to the extra potatoes)... We loved it so much that I've made it two days in a row! Thanks fo...