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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.


Credit: Gentl & Hyers

Recipe Summary test

15 mins
45 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

273 calories; fat 11g; saturated fat 7g; cholesterol 32mg; sodium 446mg; protein 6g; carbohydrates 37g; sugars 1g; fiber 3g; iron 2mg; calcium 74mg.