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Creamy Mashed Celery Root

Creamy Mashed Celery Root

2 lbs celery root, about 4 medium celery roots, peeled and cut into 2" chunks
1 1/4 lbs Yukon Gold potatoes, about 3, peeled and cut into 2" chunks
1/2 cup half and half
4 T unsalted butter
1 T chopped fresh flat leaf parsley
1 T chopped fresh celery leaves
Sea salt and black pepper to taste

Place the celery root and potatoes in a saucepan with enough water to cover by 2 to 3 inches when the vegetables are pushed down with your hand. Bring to a low boil over high heat, lower the heat and boil for 30-35 minutes, until the vegetables are tender when pierced with a fork.

Drain and return the celery root and potatoes to the pan. Add the half and half, butter, salt, and pepper. Mash with a potatoe masher or process through a food mill until the vegetables are smooth and creamy. Stir in the chopped parsley and celery leaves, taste for seasoning and serve immediately.


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