A quick, delectable way to use celeriac or even spice up some mashed potatoes. can reduce the amount of butter and use low-fat milk to make a low-fat version. From Bon Appetit, modified.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 6 cups |
Ingredients
- 1 celeriac (celery root), peeled and cut into 1/2-inch pieces
- 3 potatoes, peeled and cut into 1/2-inch pieces
- ⅓ cup heavy cream
- 3 tablespoons butter
Instructions
- Place the celeriac cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until the vegetables are very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two.
- Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth.
Nutrition Facts
| Calories | 117 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 93 mg |
| Sugars | 2 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I had never eaten celeriac before but enjoyed this variation on mashed potatoes. The celeriac adds a mild celery flavor, almost as if the potatoes had been boiled in celery water. The consistency was similar to mashed potatoes, and I suspect that you could use celeriac in a one-to-one ratio with potatoes in any good mashed potatoes recipe.
Only change I made was I used 6 potatoes and used half and half (and a bit more than called for due to the extra potatoes)… We loved it so much that I’ve made it two days in a row! Thanks for the share!
I did my own take on this “Celeriac Mash,” and loved it. I added a clove of garlic to boil with the celeriac and potatoes. I also added some chopped fresh parsley the last 3 minutes of cooking. It turned out awesome and I have a new favorite way to prepare celeriac. Thank you kboraas for sharing your recipe.
Celeriac is such a great addition to mashed potatoes! It gives a subtle hint of flavor without changing the texture too much. I like to use red skin potatoes, unpeeled. The small bits of color make this an attractive addition to the table. I also mashed this with plain low fat yogurt to keep it figure friendly. Thanks!
This was great! A tip: use rice milk instead of cream (you’ll never know the difference) and heat it before adding it in. It will combine better and won’t drop the temperature of the potatoes!
Very nice! Will definitely make again!
The celeriac added a delicious, subtle celery flavor to the mashed potatoes. I used twice as many potatoes (6), less butter (2 T), and skim milk. Turned out delicious, but I would say it probably serves more like 4 than 12.
I used to make Celery Root “Mashed Potatoes” myself, until my local Grocery Stores quit carrying Celery Root. I Miss it so much. It is creamier & tastier than Mashed Potatoes. I never tried it like this with 1/2 Potatoes. I used strictly Celery Root with white Pepper, salt, cream & Butter. I put it in my blender & My Family liked it better than Mashed Potatoes…..it is a little sweeter flavor than Potato…..a creamy, delicious taste. Does NOT taste like Celery!