By David Tanis
- Total Time
- About 30 minutes
- Rating
- 5(201)
- Notes
- Read community notes
Featured in: City Kitchen: For New Year’s, a Bit Fancy, but All Relaxed
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Ingredients
Yield:About 6 cups
- 1pound celery root, peeled and sliced .5 inch thick
- 3pounds potatoes, preferably Yellow Finn or russet, peeled, in 1-inch cubes
- 4 to 6garlic cloves, peeled
- Salt
- 1cup milk or half-and-half, more if necessary
- 1stick unsalted butter (¼ pound), cut into 8 pieces, at room temperature
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
239 calories; 12 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 508 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Put the celery root, potatoes and garlic cloves in a soup pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain and press through a ricer or the large holes of a food mill, then return to the pot. (If you prefer a rough-textured purée, mash with an electric beater or a hand-held potato-masher.)
Step
2
Over medium-low heat, whisk in the milk or half-and-half until the thickness of the purée is to your liking. It shouldn’t be too stiff. Whisk in the butter and incorporate. Taste for salt and adjust. Make sure the purée is heated through. May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.
Ratings
5
out of 5
201
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Cooking Notes
Es
It's almost not fair for me to rate because I do so love celery root. I used 2% milk and maybe 1/3 a stick of butter and with about 1/2 lb celery root and 1 1/2 lbs potatoes.Served with a rack of lamb. Delicious!!!
steve smith
I totally agree with Hal's comment about differing cooking times between potatoes and celery root. I even go so far as to steam my celery root and potatoes rather than boil them, although the difference is only slightly better than boiling. (See NYT Times recipe for perfect Thanksgiving mashed potatoes by Genevieve Ko 11/21/21.) Either way the key is to optimize size each vegetable's cooking times. If you choose to boil them together, I would suggest decreasing the size of the celery root chunks
Hal
Because no one can determine the ideal cooking time for two vegetables I would heartily recommend cooking the root vegetables separately (not a big deal) till each is perfectly cooked and drained .Proceed from that standpoint, but don’t whisk - mix one into the other with a rubber spatula. Plenty of black pepper…because these babies like the pepper. The later is just my opinion.
Kay
Mine came out a bit thinner than expected (judging by the photo as well), even before the addition of cream and butter. No matter, it was still delicious and well loved! I added a good amount of kosher salt and white pepper at the end and served with ribeye. Might lean into the consistency and use the leftovers as a base for soup.
De
This was delicious. I am not one to review a recipe after I made substitutions but I had to make some when I realized I didn't have all the ingredients. I added kohlrabi because I was short on celery root in my CSA box. I peeled and soaked all the root veggies together overnight with some salt and then boiled them for 15 mins. perfect texture, no issues with the different veggies. I did make the potato cubes larger and the root veggies smaller to avoid that issue with cooking and time.
Ann of Regrets
I went with a rustic approach. I love the combination and am not picky about the results. However, I am lazy. So if I were concerned about cooking times, I would not use two pots. I would start the celeriac first then add the potatoes after several minutes. Celeriac can vary from woody to nice, so let that be one of your guides. I skipped the large amounts of butter and milk-type stuff, used some heavy cream and a little butter. Personal preference.
Carroll
Delicious the first time! The second time I boiled equal amounts of potato and celery root and mashed it instead of ricing, and it was also terrific. A winner.
mdurphy
I agree with cooking the potatoes and celery root separately, and for an additional reason. My celery roots may have been tougher than average, but they didn't take well to ricing or food milling. The food processor handled them nicely (don't add the potatoes!!), and they combined happily with the rest of the ingredients after that. Lots of complements.
Jen
Didn't feel the need to peel potatoes. It was rustic. Also used the potatoes I had, mostly fingerling mixture. Less butter, more garlic. Delicious variation of mashed potatoes.
Kara
It says it can be made up to two hours before, but do we think the quality would truly suffer if made the day before without a double boiler? Perhaps over gentle heat adding more milk as needed?
Diana
I had never tried celery root before (hard to find where I live) so I did not know what to expect. I made this recipe to serve with prime rib, and used half and half. Fantastic!Thank you Mr. Tanis for the recipe - I now love celery root!
Hal
Because no one can determine the ideal cooking time for two vegetables I would heartily recommend cooking the root vegetables separately (not a big deal) till each is perfectly cooked and drained .Proceed from that standpoint, but don’t whisk - mix one into the other with a rubber spatula. Plenty of black pepper…because these babies like the pepper. The later is just my opinion.
steve smith
I totally agree with Hal's comment about differing cooking times between potatoes and celery root. I even go so far as to steam my celery root and potatoes rather than boil them, although the difference is only slightly better than boiling. (See NYT Times recipe for perfect Thanksgiving mashed potatoes by Genevieve Ko 11/21/21.) Either way the key is to optimize size each vegetable's cooking times. If you choose to boil them together, I would suggest decreasing the size of the celery root chunks
JeffB
Is that a photo of the puree? It looks more like a mash to me. I will try it, and see what happens.
Roy
When the potatoes were _definitely_ done and needed to come out, the celery root (cut in 1/2" thick discs that were maybe 4-5" diameter) were not done nearly enough to press through a ricer (though I sure tried). Either the celery root must be cooked significantly longer that the potatoes, or a ricer is not the right tool for the job.
STH
I used mushroom and chicken stock instead of water and it was so, so delicious.
Celery Puree
A puré that nuncalo had tried to do until now, very well explained everything and others, very satisfied with this contribution as with http://vegetablepuree.com/products/celery/
Es
It's almost not fair for me to rate because I do so love celery root. I used 2% milk and maybe 1/3 a stick of butter and with about 1/2 lb celery root and 1 1/2 lbs potatoes.Served with a rack of lamb. Delicious!!!
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