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Potato & Celery Root Purée

Ellen Silverman

Servings: four.

There’s nothing like the rich flavor of these potatoes laced with the heady, earthy fragrance of celery root.


  • 1-1/4 lb. celery root, peeled and cut into 2-inch cubes
  • 2 Tbs. salt; more for seasoning
  • 1 lb. Yukon Gold potatoes, peeled and cut into 2-inch cubes
  • 3 oz. (6 Tbs.) unsalted butter, cut into pieces
  • Freshly ground white pepper to taste

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 45
  • Sodium (mg): 990
  • Carbohydrates (g): 31
  • Fiber (g): 4
  • Protein (g): 4


  • Put a large pot of water on high heat. Add the celery root and salt and bring to a boil. When the water has been boiling for 10 minutes, add the potatoes. Cook just until a skewer can easily penetrate the center of the potatoes and the celery root, 30 to 35 minutes total.
  • Draw off about 1 cup of the cooking liquid and set it aside. Drain the potatoes and celery root and pass them through the fine disk of a food mill back into the pot in which they were cooked. Mix in a couple of tablespoons of the cooking liquid to loosen the mixture. Using a wooden spoon, mix in the butter. Bring the mashed potatoes to the consistency you like by adding a little more cooking water, if necessary. Season with salt and pepper and serve.


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Reviews (3 reviews)

  • LadyBeautour | 06/21/2020

    Love the hint of celery flavor, fresh change for mashed potatoes!

  • ResourcefulKitchen | 10/30/2012

    This had terrific flavor and complimented our halibut meal nicely. I'm dairy-free so I liked that the puree was thinned with a little of the cooking water rather than milk or cream--it still had a nice creamy texture. I used 2 Tbs of olive oil instead of butter. I think I'll add some veggie broth, an apple, some toasted walnuts and maybe a little curry to make soup from the leftovers.~@ResrcfulKitchen

  • Ascender | 10/31/2010

    I love using the cooking water to loosen the mixture in place of cream. It highlights the lovely flavor of Yukon Gold potato and celery root rather than masking them.

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