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Mashed Celery-root Potatoes





Yields
Makes 12 servings

We've left the skin on these potatoes for a rustic look and texture, but feel free to peel them if you prefer. The clean, bracing flavor comes from celery root—the weird, hairy vegetable that baffles many a cook. Here, we just slice off the hairier end, peel and chop the rest of the root, and boil it with the potatoes. Prep and Cook Time: 1 1/4 hours. Notes: Celery root (celeriac) requires vigorous peeling—leave no fibrous bits behind! We find a small, sharp paring knife useful for cutting deep grooves into the root to remove embedded peel. The subtle celery flavor and smooth texture are worth the work.

Mashed Celery-root Potatoes




Iain Bagwell; Karen Shinto
 3 celery roots
 4 pounds russet potatoes
  About 1 tbsp. salt
 6 tablespoons butter
 1/4 cup heavy whipping cream
  Freshly ground black pepper
Step 1
1

Peel celery roots and cut into 1-in. pieces. Put in a large pot. Scrub potatoes and cut into 2-in. pieces; add them to pot with celery roots. Cover vegetables with cold water and bring to a boil. Add 1 tbsp. salt and cook until vegetables are tender when pierced with a fork, about 10 minutes. Drain well.

Step 2
2

Transfer hot vegetables to a large bowl and mash with a potato masher or a large fork. Add butter and cream and stir to combine well. Season with salt and pepper to taste. Serve warm.

Step 3
3

Note: Nutritional analysis is per 1-cup serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 201Calories from Fat 35
% Daily Value *
Total Fat 7.9g13%

Saturated Fat 4.7g24%
Cholesterol 22mg8%
Sodium 521mg22%
Total Carbohydrate 31g11%

Dietary Fiber 1.8g8%
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.