Mashed Potatoes with Celery Root

Mashed Potatoes with Celery Root

Serves 4 – 6

2 pounds Yukon Gold potatoes, peeled

1 celery root, about 1 pound, peeled

½ – ¾ cup hot vegetable broth

3 tablespoons olive oil

½ teaspoon salt

Ground black pepper

Garnish with snipped fresh chives


Cut the potatoes and celery root into large pieces. If more than a few minutes will pass between peeling the celery root and cooking it, cover it in a bath of cold water and 1 tablespoon of lemon juice to keep it from discoloring.

Put potatoes and celery root in a saucepan, cover with cold salted water, and bring to a boil. Simmer until tender, about 20 minutes. Drain and return the vegetables to the pan. Over low heat, mash the vegetables and beat with a hand-held mixer, adding vegetable broth, olive oil, salt and pepper. Blend until smooth.

Stir in snipped fresh chives or chopped parsley before serving. Mashed potatoes can be held hours in a buttered crockpot with lid on until ready to serve.