15 min
30 min

Celery Root and Potato Mash

    • Russet potatoes – 4, peeled and cut into chunks
    • Celery roots (large) – 2, peeled and cut into chunks
    • Butter – 1/2  cup
    • Freshly grated nutmeg  – 2 pinches, or to taste
    • Salt and freshly ground black pepper to taste
    • Heavy whipping cream – 1/2  cup
    1. Put potatoes and celery root into a large, cover with water and add salt. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain the water and mash with a potato masher.
    2. Mash butter, nutmeg, salt, and black pepper into potato mixture. Blend with a blender until fluffy. Fold cream into puree until just with a spatula or a wire whisk.
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