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.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

320 calories; protein 5.6g 11% DV; carbohydrates 37.6g 12% DV; fat 17.8g 27% DV; cholesterol 50.9mg 17% DV; sodium 332.6mg 13% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2015
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 and I bought several (if you can find them very fresh with some green stalks they keep for weeks.) I saved some calories by replacing the butter and cream with low fat yogurt - not fat free you need a little fat to get the right mouth feel. And don't forget the nutmeg! Thanks Chef John. Read More
(4)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/11/2015
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 and I bought several (if you can find them very fresh with some green stalks they keep for weeks.) I saved some calories by replacing the butter and cream with low fat yogurt - not fat free you need a little fat to get the right mouth feel. And don't forget the nutmeg! Thanks Chef John. Read More
(4)
Rating: 5 stars
10/20/2016
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 tablespoons of Cream Fraiche left over from Chef John's Pork a la Latte that I served over the celery puree. OMG this dish was pure heaven. The left over puree was even better after overnight in the fridge. Read More
(1)
Rating: 4 stars
01/08/2017
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 submit an update. Sorry Chef John I should have trusted you more. Read More
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Rating: 5 stars
09/23/2015
We really enjoyed the flavor of the celeriac in the mashed potatoes. I will definitely make this again! Read More