Mashed Celeriac And Potatoes

By Moira Hodgson

Published November 19, 1994

Total Time
20 minutes
Rating
4(81)
Comments
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Ingredients

Yield:6 servings

  • 2 medium celery roots (about 2 pounds)

  • 1 pound russet or Yukon Gold potatoes

  • Coarse salt and freshly ground pepper to taste

  • 2 tablespoons unsalted butter

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

28 grams carbs; 10 milligrams cholesterol; 157 calories; 1 gram monosaturated fat; 3 grams saturated fat; 4 grams fat; 4 grams fiber; 561 milligrams sodium; 4 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim and peel celery root; cut into large chunks, placing them in bowl of water as you proceed. Peel potatoes and cut into chunks. Place potatoes and celery in steamer or in water, in separate pans; cook until tender when tested with skewer.

  2. Step 2

    Drain vegetables if boiled. For smooth puree, press through food mill. For a lumpier mixture, mash with a fork or potato masher. Season with salt and pepper; mix in butter. Serve immediately.

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Ratings

4 out of 5
81 user ratings
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Comments

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Babs

Added 1 C potato water + 3 chives finely chopped.

Michael S

I added a cup of the starchy water. Was that too obvious to mention in the recipe?

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