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Information

Course: side dish
Total time: under 1 hour
Skill level: Easy
Cost: Inexpensive
Yield: Serves 6
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Notes

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.

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

Directions

1. 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.

2. 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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Nutritional Information

Nutrients per serving

Nutritional information is based on 1/8 teaspoon added salt per serving.

353kcal (18%)
162mg (16%)
66mg (111%)
63mcg RAE (2%)
1750mg
105mg
9g
7g
9g
65g
18mg (6%)
543mg (23%)
4g (22%)
8g (12%)
3mg (19%)