Potato Celeriac Mash
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.
Total Timeunder 1 hour
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
Five Ingredients or LessYes
Taste and Texturebuttery, creamy
Type of Dishvegetable
- 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
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.
2005 Susan Spungen