Mashed Potatoes with Celery Root
Creamy and flavorful, these Mashed Potatoes with Celery Root are a sophisticated twist on a classic comfort food. The earthy sweetness of celery root (celeriac) pairs beautifully with fluffy russet potatoes, creating a silky mash that’s both hearty and refined. Infused with the subtle warmth of garlic and enriched with butter, heavy cream, and a touch of milk, this dish achieves the perfect balance of richness and lightness. The inclusion of celery root lends a unique depth of flavor and a slightly nutty aroma, elevating these mashed potatoes into a gourmet side dish. Ready in just 40 minutes, this recipe is ideal for festive gatherings or weeknight dinners. Garnish with fresh parsley for a vibrant pop of color and serve alongside roasted meats, hearty stews, or vegetable-centric mains. Whether for Thanksgiving or any special occasion, these mashed potatoes are sure to impress!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Celery root (celeriac)
- 3 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 0.25 cup Milk
- 2 Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the russet potatoes and the celery root. Cut both into roughly 1-inch cubes to ensure even cooking.
In a large pot, add the cubed potatoes and celery root. Cover them with cold water and add 1 teaspoon of salt.
Peel the garlic cloves and add them whole to the pot with the potatoes and celery root for additional flavor.
Bring the pot to a boil over medium-high heat. Reduce to a simmer and cook for 20-25 minutes, or until the potatoes and celery root are fork-tender.
Drain the cooked potatoes, celery root, and garlic, and return them to the pot. Allow them to sit for 1-2 minutes over low heat to evaporate any remaining moisture.
While the potatoes and celery root are steaming off, warm the heavy cream, milk, and butter in a small saucepan over low heat until the butter is melted. Do not let it boil.
Using a potato masher or ricer, mash the potato and celery root mixture until smooth and well-combined.
Gradually pour in the warm cream and butter mixture, stirring until the mashed potatoes are creamy and to your desired consistency.
Season the mashed potatoes with salt and black pepper to taste.
Transfer to a serving bowl, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 283.1 g | 103% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 19.3 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 348 mg | 27% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 7319 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
