| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready to use
- Kosher salt
- 1 large celery root, tough outer parts removed, cut into 1-inch cubes
- 1 to 1 1/2 cups heavy cream
- 1 stick cold butter, cut into pats
Instructions
- Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
- Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 420 |
| Total Fat | 34 g |
| Saturated Fat | 21 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 108 mg |
| Sodium | 584 mg |
| Serving Size | 1 of 6 servings |
| Calories | 420 |
| Total Fat | 34 g |
| Saturated Fat | 21 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 108 mg |
| Sodium | 584 mg |
Reviews
Easy and delicious
This was a bit tough working with a smaller than what was needed (large celery root). However, I halved the ingredients and the kids liked it. Thanks Ann you rock!
Not remotely worth the effort! The celery root is a pain to deal with and, unless you’re a huge fan, doesn’t add to the flavor of the dish. It’s much better to go with classic mashed potatoes. If you really want to go for it, use half the cream and half the butter. A better side for the ribs might be corn on the cob.
very very very tasty my family loved it and asked for more. I will definitely make this again 🙂
I am always looking for a new side dish and wanted to try celery root. Anne’s recipes have always been successful for me and this was no exception. Amazing flavor, something more than traditional mashed potatoes. I will be making this again and again. LOVE LOVE LOVE this and so did my picky kids.
This was my first time cooking or eating celery root and I loved it. I substituted vegan options for myself. I also added a little of my favorite BBQ sauce to it and it was amazing.
Loved it! Chef Anne you ROCK! I had some reservations about the celery root but I trust Chef Anne so I gave it a try….. and she didn’t let me down, it was great!
Very good. Didn’t add all the cream and butter suggested. I made it with the short ribs and it was an excellent match.
Easy to make * Delicious * Unique * Adds a very delicate special something * Probably my preferred mashed potato recipe now *
AWESOME! Now that’s what I’m talking about. Comfort food at it’s best!