Mashed Potatoes With Celery Root
"I first had these potatoes at a restaurant and they "knocked my socks off." Celeriac (or celery root) is a ugly root, that when baked up becomes quite creamy. The flavor is similar to celery stalk with a sweet undercurrent. This version is from Andrew Schloss's, author of "Dinner's Ready" clipped from the Washington Post 1996."
photo by Bergy
- Ready In:
- 30mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 2 lbs russet potatoes, peeled and quartered
- 1 lb celery root, peeled and cut in chunks
- salt and pepper
- 1⁄3 cup light cream
directions
- Place the potatoes and celery root in a large heavy saucepan.
- (I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy).
- Cover with water and season liberally with salt and pepper.
- Cover and cook over medium-high heat until water boils.
- Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
- Drain, and mash the vegetables with a potato masher or a large fork.
- Mix in cream.
- Adjust seasoning with additional salt and pepper.
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Reviews
-
It was good! It tasted exactly like I thought it would taste. I added just a touch of carmelized onion. -
sorry, I didn't like it at all... -
Fabulous take on potatoes! DH, who can typically sniff out celery in *anything* loved these. I served them for a dinner party alongside roasted game hens and several people commented that 'the mashed poatoes had a certain flair!'. I ended up using more like a 3-to-1 ratio of potatoes to celeric, only b/c I was not sure how they would go over for a large crowd. I also think white pepper goes very well mixed in here over regular. Finally, while I don't typically use a potato ricer, to get the richness of these mashed potatoes, I would highly suggest using one. -
I loved this recipe as well. The mashed potatoes tasted so smooth and had a sweet taste to them. They're a big hit in my family and honestly, I don't think I'll ever eat mashed potatoes without them again. Delicious. -
My family loved this! I made it with red potatoes (skin on) butter and sour cream. I can't wait to make this again!
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Tweaks
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A sophisticated version of an old favorite! I boiled the celery root for 25 minutes before adding Yukon Gold potatoes and 2 garlic cloves. Instead of cream, I used buttermilk to save for dessert calories. Subtle flavor imparted by the celery root was very nice. Will make again!
RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
