Celery Root-Potato Purée

5.0(248)

by David Tanis

Quick, Side Dish

Servings

About 6 cups

Total time

30 min

Calories / serving

239 kcal

Ingredients (6)

serves

1 pound celery root, peeled and sliced .5 inch thickcelery
3 pounds potatoes, preferably Yellow Finn or russet, peeled, in 1-inch cubespotato
4 to 6 garlic cloves, peeledgarlic
Saltsalt
1 cup milk or half-and-half, more if necessarymilk
1 stick unsalted butter (1/4 pound), cut into 8 pieces, at room temperaturebutter

Instructions (2 steps)

01Put the celery root, potatoes and garlic cloves in a soup pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain and press through a ricer or the large holes of a food mill, then return to the pot. (If you prefer a rough-textured purée, mash with an electric beater or a hand-held potato-masher.)
02Over medium-low heat, whisk in the milk or half-and-half until the thickness of the purée is to your liking. It shouldn’t be too stiff. Whisk in the butter and incorporate. Taste for salt and adjust. Make sure the purée is heated through. May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.

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Rich recipe — supports nutrition-aware planning.