Behold, your new favorite mashed potatoes. Though celery root may look like Frankenstein’s brain, it is among my most smug Paris discoveries. With a light celery scent and a turnip texture, this mash satisfies both the French passion for smooth buttery taste and the American vigilance about carbs.–Elizabeth Bard
This makes for a relatively mild, ascetic, yet purely flavored mash. If you’re the type of cook who can’t conceive of dairy-less mashed potatoes, by all means, feel free to add a drizzle of warm cream or whole milk. And if you wish to take the time to rice the roots, well, we’re not going to stop you.
LC Alien Brain-Like Vegetable Note: Arm yourself with a sharp knife and a vegetable peeler. First lop off both the top and bottom of the root with the knife. Then use the peeler as you would with any vegetable, starting at the sliced top of the root where the peeler can catch hold. If the thick, gnarled-looking skin is particularly stubborn, put down the peeler and place the root on a cutting board, cut-side down to ensure it stays steady, and slice off the offending exterior with the knife.
Potato and Celery Root Mash Recipe
- Quick Glance
- 25 M
- 55 M
- Serves 2
- 1 pound (2 medium) potatoes, peeled or scrubbed and chopped into 1-inch cubes
- 1 1/4 to 1 1/2 pounds celery root (1 smallish), peeled and chopped into 1-inch cubes
- 2 to 3 tablespoons butter, plus more to taste
- Salt and freshly ground black pepper to taste
- 1. Fill a stock pot with cold, salted water. Add the potatoes and bring to a boil. Add the celery root and continue to boil until both are just tender, 20 to 30 minutes. Drain well.
- 2. Return the celery root and potatoes to the pot and place over a very low flame, shaking the pan slightly to evaporate any water left in the celery root.
- 3. Mash the vegetables together in the pan. This is a rustic purée, so there’s no need to get obsessive compulsive about the lumps. Aim for a chunky consistency.
- 4. Add the butter, salt, and pepper to taste. Taste and, if desired, add even more butter—it’s French, after all. Serve at once. Or you can transfer the mash to a gratin dish, dot with additional butter, and pass for a minute or 2 under the broiler.
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