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Potato and Celery Root Mash

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


  • 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


  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.