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Mashed Potatoes and Celeriac

Celeriac is also called celery root or celery knob.

  • Prep:
  • Total Time:
  • Servings: 4
Mashed Potatoes and Celeriac

Photography: ANNA WILLIAMS

Source: Martha Stewart Living, October 2002


  • 1 pound russet potatoes, peeled and sliced 1 1/2 inches thick
  • 1 pound celeriac, peeled and sliced 1 1/2 inches thick
  • Coarse salt
  • 1/2 cup sour cream
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon freshly ground nutmeg
  • Freshly ground pepper


  1. Place potatoes and celeriac in a medium saucepan, and fill with enough cold water to cover by about 2 inches. Bring to a boil over high heat; add salt generously. Reduce heat to a simmer, and cook until vegetables are tender when pierced with a paring knife, 20 to 25 minutes. Drain in a colander.

  2. Pass potatoes and celeriac through a ricer or food mill into a serving bowl. Add sour cream and butter, and stir until combined. Stir in nutmeg, and season with salt and pepper. Serve immediately.


Reviews (1)

  • Trysha Mapley 24 Apr, 2013

    Made these last night, subbing yukon golds and omitting the nutmeg. I'm ruined - in the best way possible - forever.

    Absolutely incredible.

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