Celery Root and Yukon Potato Puree

Photo: Romulo Yanes
Prep Time:
15 mins
Total Time:
40 mins

Celery root (also called celeriac) adds a mild earthy flavor to this creamy side dish. Thin the puree with some warm milk or low-sodium broth for a silky, satisfying soup.


  • 1 ¾ pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces

  • 1 large celery root (about 1 ¾ pounds), peeled and cut into 1-inch pieces

  • Coarse salt and ground pepper

  • 1 cup whole milk

  • 6 tablespoons (¾ stick) cold unsalted butter


  1. In a large pot, bring potatoes and celery root to a boil in salted water. Reduce to a rapid simmer and cook until vegetables are tender when pierced with a knife, about 15 minutes; drain and transfer vegetables to a food processor. Add milk and butter. Puree until smooth, scraping down side as needed. Season with salt and pepper and transfer to a serving dish. Serve warm.

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