Celery Root & Potato Mash – a delicious recipe with celery root, Potatoes, heavy cream, unsalted butter, kosher salt, flat leaf parsley. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel the celeriac root and wash any extra traces of dirt off. Wash the potatoes well. *note, I like to leave the peels on for extra texture, but you can peel your potatoes if you like.
2
Cut the celeriac and potatoes into medium sized pieces. Put into a large cooking pot and cover with water. Bring to a boil and then reduce head to a simmer. Cook until soft enough to mash, about 30-40 minutes. Drain and let sit covered in the same pot that you used to cook them in, for about 5 minutes to remove excess water.
3
Add cream, butter and then mash. I like to use a hand held masher as I prefer some texture to our mashed potatoes. Feel free to use whatever suits your personal taste. Stir in the parsley. Season to taste with salt and pepper.
4
Serve. Eat.
158
kcal
Calories
9
g
Fat
18
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 small celeriac (celery root), 4 small/medium sized Yukon Gold Potatoes, 2 tablespoons heavy cream, 2 tablespoons unsalted butter, and more.
Yes, Celery Root & Potato Mash falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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