Looking for an introductory celery root recipe? This mash combines the underappreciated (but increasingly available) variety of celery that’s grown for its starchy edible roots. When cooked like this (boiled with Yukon gold potatoes, mashed with butter and half-and-half, and topped with chopped fresh chives), you won’t get a strong celery root taste, but it’ll certainly add a bit of an herbal, celery-like spark to standard mashed potatoes. Looking for other ways to use celery root? You can cook it in many of the same ways you handle potatoes (roasting, steaming, frying) but you can also eat this root vegetable raw, so try grating it and throwing it into a winter salad.
3 pounds Yukon gold potatoes, peeled and quartered
1 pound celery root, peeled and cut into 1-inch pieces
kosher salt and black pepper
1½ cups half-and-half
4 tablespoons unsalted butter, cut into pieces
2 tablespoons chopped fresh chives
Sat fat 7g
How to Make It
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.
Add the half-and-half, butter, 1 teaspoon salt, and ¼ teaspoon pepper and mash to the desired consistency. Sprinkle with the chives.