Potato and Celery Root Mash

Potato and Celery Root Mash
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Serves 8| Hands-On Time: | Total Time:

Ingredients

  • 3 pounds Yukon gold potatoes, peeled and quartered
  • 1 pound celery root, peeled and cut into 1-inch pieces
  • kosher salt and black pepper
  • 1 1/2 cups half-and-half
  • 4 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons chopped fresh chives

Directions

  1. Place the potatoes and celery root in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until the vegetables are very tender, 18 to 20 minutes. Drain and return the vegetables to the pot.
  2. Add the half-and-half, butter, 1 teaspoon salt, and ¼ teaspoon pepper and mash to the desired consistency. Sprinkle with the chives.
By November, 2010

Nutritional Information

  • Per Serving
  • Calories 273
  • Fat 11g
  • Sat Fat 7g
  • Cholesterol 32mg
  • Sodium 446mg
  • Protein 6g
  • Carbohydrate 37g
  • Sugar 1g
  • Fiber 3g
  • Iron 2mg
  • Calcium 74mg
What does this mean? See Nutrition 101 .

Quick Tip

Pot on a stove
The potato and celery root mash can be made up to 1 day in advance; refrigerate covered. Reheat it in a bowl over a pot of boiling water. (Microwaving would make it gummy.)

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