Mashed Potatoes and Celery Root

I make celery root mashers all the time, you don’t really need a recipe, just sub half the potatoes for celeriac. But hey, if you wanna do it like the pros, Tyler Florence is a fave of mine:

(serves 4)

  • 1 1/2 pound celeriac bulbs, peeled and cut into 1-inch cubes
  • 1 1/2 pounds potatoes, peeled and cut into 1-inch cubes
  • kosher salt and fresh ground black pepper
  • 1/4 cup heavy cream
  • 1/4 cup (1/2 stick) unsalted butter
  • Chopped chives and extra virgin olive oil for garnish

Put the celery root and potatoes in a medium saucepan with cold water to cover. Add 1 teaspoon salt, bring to a boil, reduce heat and simmer for 15 to 20 minutes, until very tender. Drain, reserving 1/4 cup liquid. Pass the vegetables through a ricer or food mill into a large bowl. Stir in the cream and butter until absorbed and the mixture is smooth. Add enough cooking liquid to make a soft puree. Season with salt, pepper, garnish with chives and a drizzle of olive oil.

Recipe by Tyler Florence from Eat This Book: Cooking with Global Fresh Flavors

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