“This is a super-flavorful substitute for your standard mashed potatoes.”
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3/4 pound russet potatoes (1 or 2 medium)
- 3/4 pound parsnips (about 2 medium)
- 3/4 pound celery root (about 1 medium)
- 1/2 pound turnips (about 2 medium)
- Kosher salt
- 10 tablespoons unsalted butter, cut into small pieces
Instructions
- Peel the potatoes, parsnips, celery root and turnips and cut into 1-to-2-inch pieces. Combine in a large pot and cover with twice the volume of cold water; add 1 tablespoon salt. Bring the water to a boil over high heat, reduce the heat to medium and boil gently until the vegetables are tender, 20 to 30 minutes. (Insert a paring knife into a potato; there should be no resistance.)
- Drain the vegetables well and return to the pot. Let the pot sit 5 minutes over low heat to cook off any excess liquid. Run the hot vegetables through a food mill into a large bowl. Add 1 1/2 teaspoons salt, then whip in the butter.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 175 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 31 mg |
| Sodium | 323 mg |
Reviews
I would make it a six star review if I could. This root vegetable mash is seriously delicious. My 10 year old son who doesn’t even like normal mashed potatoes had 2 bowls full- High praise there! I didn’t have a food mill, so it was a little chunky, but it didn’t stop us from enjoying it. Thank you Michael Symon for again coming up with something my whole family will eat!
Awesome, I used rutabaga instead of celery root. Came out great!
I Test rode this recipe tonight to see if I wanted to replace it with the standard mashed potatoes for Thanksgiving 2015. Although I have never cooked with celery root before I peeled that gnarly knob and cut it into bite-size pieces along with the turnip,, Russet potato, and parsnips. I found the recipe exactly and it was absolutely delicious! This will replace mashed potatoes and a much healthier addition to the holiday meal !
The only change I made to this recipe was the volume of vegetables (3 potato, 3 parsnip, 3 turnip, 1 celery root)- the selection at my grocer seemed to run on the small side. I kept everything else the same. It took a bit longer than five minutes to steam out the extra water after draining, but this was a perfect potato substitute- the flavor was outstanding and needed no tweaking.
It was good. I liked the flavors. I would have liked it stiffer, but I think I added too much margarine. I added salt to the water and to the finished product. Good.
Several things are wrong with this recipe. Potatoes cook a lot faster than parsnips and celery root. So mashing with a hand-held masher leaves you with lumps and strings.
Second, it needs so much flavor to help it even taste decent it’s laughable. I added chicken broth, salt, pepper and garlic to the boiling water. I added the butter hoping it would be okay. Then I added more salt and pepper. Still not enough. Tried adding herbs. At that point, I gave up, served it anyway and threw out the recipe. I won’t be making it again. This recipe was a waste of the paper it was printed on. I’d give it zero stars if I could.
Second, it needs so much flavor to help it even taste decent it’s laughable. I added chicken broth, salt, pepper and garlic to the boiling water. I added the butter hoping it would be okay. Then I added more salt and pepper. Still not enough. Tried adding herbs. At that point, I gave up, served it anyway and threw out the recipe. I won’t be making it again. This recipe was a waste of the paper it was printed on. I’d give it zero stars if I could.
Made this today and added one carrot. Followed the directions exactly and then put in food processor with some butter. It was absolutely declicous. The most difficult was cleaning the celery root which I never had before. Planning on serving this on Thanksgiving.