The Pioneer Woman Tasty Kitchen
Profile Photo

Celery Root Mashed Potatoes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Celery root (aka celeriac) is just a subtle flavor that gives a boost to the same old (although much loved) mashed potatoes.

Ingredients

  • 12 ounces, weight Celery Root, Peeled And Diced Into 1 ½ Inch Cubes
  • 1-½ pound Waxy Potatoes, Such As Yukon Gold Or Red Skin, Peeled And Cut Into About 1 ½ Inch Cubes
  • 2 Tablespoons Butter
  • ½ cups Milk
  • ¼ cups Half-and-half
  • Salt And Pepper, to taste

Preparation

1. Place the celery root and potatoes into a large pot and cover with cold water by about an inch. Put the lid askew on the pot.
2. Bring the water up to a boil and add about a ½ tablespoon of salt to the water, turn the heat down to medium high and replace the lid askew on the pot.
3. Cook until the celery roots and potatoes are tender, 12 to 15 minutes from the point where the water boils.
4. Drain the water off the potato mixture by pouring the ingredients of the pot into a colander.
5. Return the potatoes to the pot, and mash with a masher. Don’t over work the potatoes.
6. Put the pot back over medium heat, and stir in the butter, milk, half-and-half, salt and pepper to taste. When the butter is completely melted remove the pot from the heat. Serve!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Crispy Breakfast Potatoes
Profile Photo by Jennifer Kimbrell in Sides
The most crisp and easy breakfast potatoes. Golden brown, salty, crunchy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Sweet Potato and Pecan Gratin
Profile Photo by Riley - My Daily Morsel in Sides
Cheesy Parmesan and sweet potato gratin topped with buttery cinnamon and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Loaded Potaffles
Profile Photo by Ruth @ aveggiegoodday in Sides
An ingenious and delicious way to use leftover mashed potatoes.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Roasted Garlic and Gorgonzola Hasselback Potatoes with Brown Butter and Pomegranate Reduction
Profile Photo by Bonnie in Sides
With roasted garlic, Gorgonzola, brown butter, walnuts and a pomegranate balsamic...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate


Gruyere Twice-Baked Potatoes with Mushrooms, Caramelized Onion and Bacon
Profile Photo by Justine Sulia (Cooking and Beer) in Sides
The perfect side dish to serve this holiday season: Gruyere Twice...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy