Celeriac root was new to me until recently. Its earthy flavor compliments the creamy mashed potatoes so nicely.
Put a big, salted pot of water on to boil.
Peel three pounds of russet potatoes and a medium-sized bulb of celeriac root. Cut the potatoes into quarters and drop in the boiling water. Cut the celeriac root in half, and then thinly slice it.
In a small saucepan with a lid, over medium-low heat, melt 3 T of butter and put the celery root slices in. Put the lid on (don’t remove it) and cook over medium low heat for about 25 minutes, until the roots are very soft.
Once the potatoes are ready (a fork easily pierces the soft potatoes), put the potatoes and the celery root through a ricer, directly into your mixer bowl (or whatever bowl you’ll be mashing the potatoes in). Warm up about 1 cup of half and half, several pats of butter and some salt in a little saucepan. Then start mixing the potatoes together, adding the half and half mixture until the potato mixture is smooth and creamy. Taste and season until perfect.
We recommend making these potatoes right before you sit down to eat.
- 3 lbs russet potatoes
- 1 medium-sized celeriac root (aka celery root)
- 1 cup half and half
- 2 or 3 pats of butter
- salt and pepper
- Favorite Thanksgiving Side Dishes (seattlefoodshed.wordpress.com)