This recipe is featured in our Holiday 2017 Food + Entertaining article, Reinventing the Classics.
Mashed Potatoes with Celery RootCourse: Sides
My favorite mashed potato recipe. Pulsing the potatoes in the processor makes them very smooth. I love the addition of celery root—it makes the dish much lighter.
2 pounds celery root, peeled and cut into large dice
1 pound Yukon gold potatoes, peeled and cut into large dice
4 cups heavy cream
1 stick unsalted butter
Salt, to taste
- In a large pot, combine diced potato and diced celery root. Add heavy cream and cook for 15 to 20 minutes until tender. Once cooked, remove potatoes and celery root, reserving cream.
- Add potatoes, celery root, butter and 1½ cups of the reserved cream to a food processor (I add the cream in ½-cup increments). You may need more or less to get the consistency you prefer. Pulse until smooth and season with salt.
- Keep warm until ready to serve.