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Mashed potatoes and celery root



  • 4 pound yukon gold potatoes
  • 1 pound celery root
  • 1 cup heavy cream 6 tablespoons butter
  • 1 tablespoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • Preparation

    Baking Directions:

    Peel potatoes and celery root.

    Cut into 1/2-inch pieces.

    Place both in a small stockpot with enough water to cover and bring to a boil.

    Reduce to a simmer and cook until tender, about 10 minutes.

    Drain and return to pot and place over low heat to dry out.

    Combine the cream, butter, salt and pepper in a small saucepan and place over medium heat until the butter is melted and the mixture comes to a simmer.

    Pour over the mashed potato mixture and combine using a masher until fluffy.