Celery Root and Potato Puree


This is a delicious, low-carb way to trick-out your standard mashed potatoes. By using half celery root we'll not only save a bunch of carbs, but more we'll create something very delicious and unique.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
4 servings


  • 2 russet potatoes, peeled and cut into chunks

  • 1 large celery root, peeled and cut into chunks

  • ¼ cup butter

  • 1 pinch freshly grated nutmeg, or to taste

  • salt and freshly ground black pepper to taste

  • ¼ cup heavy whipping cream


  1. 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.

  2. Mash butter, nutmeg, salt, and black pepper into potato mixture until desired consistency is reached. Fold cream into puree until just combined.

Nutrition Facts (per serving)

320 Calories
18g Fat
38g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 320
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 55%
Cholesterol 51mg 17%
Sodium 333mg 14%
Total Carbohydrate 38g 14%
Dietary Fiber 6g 21%
Total Sugars 4g
Protein 6g
Vitamin C 37mg 186%
Calcium 112mg 9%
Iron 2mg 12%
Potassium 1064mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.