Mashed Potatoes & Celery Root
by Lucia Watson, Chef , Lucia’s Restaurant, Minneapolis, Minn.
A holiday mainstay is made even more creamy and flavorful with celery root. Holiday meal tip: Make these a day ahead and reheat in the oven while the roast is resting.
- 6 large russet potatoes, peeled and cut into large chunks
- 2 large heads celery root, peeled and cut into large chunks
- 3 to 5 tablespoons butter
- 3 to 5 tablespoons heavy cream
- Salt and pepper
- Extra butter, as desired
Transfer the potatoes and celery root to a large kettle and cover generously with cold water. Bring water to a boil and add a dash of salt. Reduce heat to medium, cover, and cook until potatoes and celery root are fork-tender, about 20 minutes. Drain, reserving about 2 cups of the cooking water.
Return potatoes and celery root to the kettle and mash with a potato masher or hand held mixer, adding some of the cooking water, butter, cream, and salt and pepper. If needed, add more of the cooking water to achieve a creamy texture. Season to taste. Transfer mixture to a greased casserole dish and dot with more butter.