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Potato Celeriac Mash

Updated February 23, 2016
(1 Votes)

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This image courtesy of JosephDeLeo.cookstr.com

Celeriac, also called celery root, may look a bit scary, but once you slice off the gnarly skin, a versatile, semi-starchy vegetable with a mild taste of celery is revealed. Look for those that are about the size of a large grapefruit and feel heavy for their size. They lighten the texture and add another dimension to mashed potatoes.

To keep potatoes piping hot for serving, place them in a metal bowl over a large saucepan or stockpot of simmering water, and cover with foil. Stir occasionally. You may need to add more milk just before serving.

Serves6

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentfood mill

Five Ingredients or LessYes

Mealdinner

Moodblue

Taste and Texturebuttery, creamy

Type of Dishvegetable

Ingredients

  • 4 russet (baking) potatoes, scrubbed
  • 2 medium celeriac (celery root), peeled
  • Kosher salt
  • ¾ cup hot milk
  • 3 tablespoons unsalted butter
  • Freshly ground black pepper

Instructions

Cut the potatoes in half and the celeriac into quarters. Place in a large pot and fill with cold water so that the potatoes and celeriac are covered by a few inches. Add 1 teaspoon salt and place a smaller pot lid on the vegetables to keep them submerged. Bring to a boil. Cook until tender (vegetables should be easily pierced with a paring knife), 15 to 20 minutes. Drain and return the vegetables to the hot pot to remove excess moisture.

Put the potatoes and celeriac through a food mill or ricer, or mash them well using a fine potato masher. (If mashing, slide off and discard the potato skins.) Combine the vegetables with the milk and stir in the butter. Season with 1 teaspoon salt, or more to taste, and pepper. Serve immediately.

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UMMM. Some flaws to this recipe. 1. Peel potatoes first before cooking. 2. Cook Celerac for 5 mins longer than potatoes. If you boil diced potato for 15 mins, it will turn to mush. Boil for 7-10 mins and test. 3. Add a few peeled whole cloves of garlic to the boiling potatoes. 4. When pressing through a ricer, first press should drain excess liquid in a bowl before passing potatoes/celerac. 5. Don't use milk! Use craime fraiche (or sour cream) or marscapone (or cream cheese). Or use a bit of them all.

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