Mashed Potatoes and Celeriac

Prep Time:
10 mins
Total Time:
45 mins

Celeriac -- also called celery root or celery knob -- adds a twist to mashed potatoes.


  • 1 pound russet potatoes, peeled and sliced 1 ½ inches thick

  • 1 pound celeriac, peeled and sliced 1 ½ inches thick

  • Coarse salt

  • ½ cup sour cream

  • 2 tablespoons unsalted butter

  • ¼ 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.

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