Potato & Celery Root Mash
What is celery root? It is also known as the turnip rooted celery or celeriac. It’s flavor is a cross between celery and parsley. This hidden gem is both fresh and delicious. It can be roasted, puréed, sliced or eaten raw. This recipe calls for a mash. Simple and rustic, it adds a new depth of flavor to your typical mash potatoes.
2 pounds russet potatoes, peeled and medium diced
2 pounds celery root, peeled and medium diced
1 cup milk
1 cup cream
1/4 stick butter
3 tablespoons scallions thinly sliced
Salt & pepper
Place potatoes and celery root in a large pot. Add water and 2 tablespoons salt (seems drastic but it gives the vegetables a lot of flavor and allows you to use less salt on the actual mash). Bring to a boil and then let simmer until vegetables can be pierced with a fork, about 25 minutes.
On the stove top, in a small sauce pan, warm milk, cream and butter until butter is melted.
In a bowl of mixer, add potato/celery root and blend on low, slowly add butter mixture until completely incorporated.
Add scallions. Season with salt pepper.