Ingredients35 m servings 320 cals
- Place potatoes and celery root into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and coarsely mash with a potato masher.
- Mash butter, nutmeg, salt, and black pepper into potato mixture until desired consistency is reached. Fold cream into puree until just combined.
Per Serving: 320 calories; 17.8 g fat; 37.6 g carbohydrates; 5.6 g protein; 51 mg cholesterol; 333 mg sodium. Full nutrition
ReviewsRead all reviews 4
When you can find it, celery root is worth the effort to peel it. It was always a fixture on my grandmother's holiday table, but is hadn't seen it in years. This fall our Farmers Market had it...
WOW this is GOOD. Thank you Chef John. I made it almost as written. I bought 2 celery roots and one small potato, so I did it that way. It was WONDERFUL. I did cheat a bit and add a couple of ta...
I probably didn't do the recipe any favors by adding garlic instead of nutmeg. It was good, but not "wow" good. Next time I will follow the recipe, use freshly grated nutmeg, which I love, and s...