Creamy Celery Root Potato Mash Recipes

MASHED POTATOES WITH CELERY ROOT

Steps:

• Place the potatoes and celery root in a large heavy saucepan.
• (I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy).
• Cover with water and season liberally with salt and pepper.
• Cover and cook over medium-high heat until water boils.
• Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
• Drain, and mash the vegetables with a potato masher or a large fork.
• Mix in cream.
• Adjust seasoning with additional salt and pepper.

CELERY ROOT AND POTATO PUREE

Steps:

• Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
• Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

CREAMY CELERY ROOT-POTATO MASH

Steps:

• Bring a large pot of salted water to a boil. Add celery root and potatoes and return to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain well and mash together. Stir in cream and season with salt and pepper.

CREAMY CELERY ROOT MASH

Steps:

• Place celeriac into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
• Mash celeriac, sour cream, and dill together in a large bowl with a potato masher until smooth. Season with salt and pepper.

CELERY ROOT MASH

Steps:

• Peel and roughly chop 3 pounds celery root. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/3 cup heavy cream and 2 tablespoons butter. Season with salt, then add 2 tablespoons whole-grain mustard and pulse to combine.
• TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

CHEESY CELERY ROOT & MASHED POTATOES

Steps:

• Cook vegetables in boiling water in medium saucepan 15 to 20 min. or until tender. Drain, reserving 1/4 cup cooking water.
• Return vegetables and reserved cooking water to saucepan. Add cheese and sour cream; mash until smooth. Cook on medium heat 5 min. or until heated through, stirring frequently.
• Stir in half the chives; top with remaining chives.

MASHED CELERY ROOT AND POTATOES

Steps:

• Trim and peel the celery root, cut into large chunks and place in a bowl of water as you proceed. Peel the potatoes and cut into chunks. Place vegetables in a steamer or in water, in separate pans, and cook until tender when tested with a skewer.
• Drain the vegetables if boiled. Press them through a food mill or sieve. Season with salt and pepper and stir in butter. Serve immediately.

MASHED POTATOES WITH CELERY ROOT

Steps:

• place potatoes celery root and garlic in a pot and cover with water to 1" over potatoes.
• boil then reduce heat to simmer cook till potatoes are tender about 20 minutes.
• drain vegetables mash or beat till smooth.
• beat in cream butter(6table) salt and pepper.
• stir in chives.
• add additional butter we used 4 tablespoons to finish off a stick and it was great for us.

MASHED POTATOES AND CELERY ROOT

Steps:

• Peel potatoes, and cut into 1-inch pieces. Peel celery root using a paring knife, following the shape of the root. Cut into 1/2-inch pieces. Place potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat. Reduce to a simmer, and cook until tender, about 10 minutes. Drain, return to pot; place over low heat to dry out.
• Combine cream, butter, salt, and pepper in a small saucepan, and place over medium heat until butter is melted and mixture comes to a simmer. Pour over potato mixture, and combine, using a potato masher, until fluffy and smooth.

SMASHED POTATOES, CELERY ROOT AND ROASTED GARLIC

Steps:

• Preheat oven to 450 degrees. Slice the top off the head of garlic, brush the top with oil and wrap in foil. Place in the oven, and roast until golden brown, about 20 minutes.
• Meanwhile, bring a pot of salted water to a boil, add the potatoes and celery root and cook until tender, about 20 minutes. Drain. Return the potatoes and celery root to the pot.
• Squeeze the soft garlic cloves out of the head, and add to the pot. Smash the ingredients together with the back of a spoon or a potato masher until well-blended. Season with salt and pepper. Reheat briefly and serve.