This potato and celery root mash is an amazing take on mashed potatoes. In fact, if you don't tell anyone there is celery root in this dish, no one will know.
This is a wonderful version of the traditional mashed potatoes you probably make for every holiday dinner. Instead of all potatoes, this version is made with a combination of Yukon Gold potatoes and celery root mashed together just as you would traditional mashed potatoes.
These potatoes were a big hit with my husband, who loves all things potato. He went back for seconds, and was pretty happy that I made these a second time. They are perfect for serving with your holiday meal, along with turkey, ham, roast beef. or roast duck.
Ingredients In This Side Dish:
Yukon Gold Potatoes - Peeled and cut into chunks. You can also use Russet potatoes if you prefer.
Goat Cheese - You will need just a small amount. It adds a bit of tang as well as some texture.
Butter and Heavy Cream - You can use salted or unsalted butter.
Parsley - For garnish and herbal flavor. You can also garnish this dish with a little paprika on top.
Salt and Pepper.
Celery Root - You will need approximately a pound of celery root. You might need just one, but if it's smaller, then you will need two. It should be peeled and cut into pieces that are at least half the size of the potato pieces.
About Celery Root:
Also known as celeriac, celery root is kind of a gnarly looking round brown "ball" that looks somewhat like a turnip. Despite it's name, it's not actually a root. It's a sort of stem. Once you peel it, it's white inside.
It has a mild flavor and can be eaten both raw (in salads and slaws) and cooked. As with these potatoes, you can use it to substitute some of it for the potatoes in potato soup. it has a slight celery flavor. It is low in carbs and adds fiber to this mash. Plus, the mash does not get gluey like regular mashed potatoes if you stir it too much or save it to reheat later.
You can keep it, unwashed, in the fridge for about three weeks. Remove the stalks and store them separately or discard them. To peel it, cut off the bottom and top and, using a sharp knife or peeler, remove the outer skin. The flesh oxidizes pretty quickly, so keep the cut pieces in water if you are not cooking it right away.
To Make This Mash:
First, cook the celery root and the potatoes in salted boiling water until tender, about 20 to 30 minutes. Drain them and then mash them with a potato masher or run them through a potato ricer or food mill.
Next, while they are still hot, mix in the goat cheese, butter, and cream. Add the parsley and season with salt and pepper.
Finally, serve, either from the pan or a serving bowl.
Make Ahead:
While this potato and celery root mash is excellent freshly made, it can also be made in advance and refrigerated for up to three days. You can reheat them in the microwave, in the oven, or on the stove top.
Recommended Equipment:
The first time I made these, I used a potato masher, and the celery root required a little extra elbow grease. The second time, I used a potato ricer, which worked great.
While I haven't tried it, a food mill would probably also be great for pureeing the celery root.
Welcome to Holiday Side Dish Week organized by Heather of Hezzi-D's Recipe Box. Be sure to check out everyone's recipes, including my potato, corn, and pepper skillet with pancetta from Monday.
More Side Dish Recipes:
- Brussels Sprouts with Onion Vinaigrette from Hezzi-D’s Recipe Box
- 4 Cheese Pumpkin Macaroni and Cheese fromA Kitchen Hoor’s Adventures
- Brown Butter Sage Biscuits from Jolene’s Recipe Journal
- Parmesan Roasted Broccoli from The Spiffy Cookie
- Cheddar Bay Biscuit Green Bean Casserole from Blogghetti
- South Indian Sweet Potato Poriyal from Magical Ingredients
- Horseradish Sauce from Art of Natural Living
- Potato and Celery Root Mash from Karen’s Kitchen Stories
- Butternut Squash and Apple Soup from A Day in the Life on a Farm
Potato and Celery Root Mash
This potato and celery root mash is an amazing take on mashed potatoes.
Ingredients
- 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 2 inch chunks
- 1 pound celery root, peeled and cut into 1/2 inch by 1 to 2 inch sticks
- 2 teaspoons salt for boiling water
- 2 ounces softened goat cheese
- 4 to 8 tablespoons softened butter
- 4 to 6 tablespoons cream
- Salt and pepper to taste
- 1 to 2 tablespoons chopped Italian parsley leaves
Instructions
- Place the cut potatoes and celery root pieces in a large sauce pan and cover with water. Bring the pot to a boil and stir in the salt. Boil for 20 to 30 minutes, until the potatoes and celery root and tender.
- Drain the potatoes and celery root into a colander and return them to the empty pot or a large bowl. Either mash the potatoes and celery root with a potato masher, or run them through a ricer.
- Mix in the goat cheese add half of the butter and cream and mix. Add more of each to reach the texture you desire.
Nutrition Facts
Calories
273Fat (grams)
18 gSat. Fat (grams)
12 gCarbs (grams)
24 gFiber (grams)
3 gNet carbs
20 gSugar (grams)
2 gProtein (grams)
5 gCholesterol (grams)
49 mgAdapted from Fine Cooking Oct/Nov 1994.
