There’s nothing like the rich flavor of these potatoes laced with the heady, earthy fragrance of celery root.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Love the hint of celery flavor, fresh change for mashed potatoes!
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 [email protected]
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.