celery root mashed potatoes

Celery Root Mashed Potatoes

november 15, 2018

celery root mashed potatoes

Sure, the Thanksgiving holiday usually has turkey as the centerpiece of a bountiful spread, but it’s really all about the sides, right? Ask folks what they like to see at the table and they rarely mention turkey—they rhapsodize about the sweet potatoes, the green beans, the pies and yes, the mashed potatoes which are destined to cradle all that silky turkey gravy.

celery root mashed potatoes

I’ll make an entire meal with potatoes, any kind, as long as no one asks me to limit my portion size. Potatoes are like that for me .My addiction, my solace in life and the real center of any breakfast/lunch/dinner, with all the other stuff just pretending to matter. And so it is with mashed potatoes, which I absolutely adore. My preference is to retain the skins of either the red or gold potatoes, adding flavor and fiber to the finished dish as well as a nice chewy texture. Many cooks use russets for their fluffiness, but I like the creamy waxiness of the reds and golds. The trick to avoiding a gluey texture is to not overwork— mash just until smooth and use a potato masher, not a mixer or food processor, both of which will guarantee a liquid mess. Here I add one large celery root for an interesting take on the classic mashed; sweetness results, not cloying like dessert but earthy like slow cooked celery.

celery root mashed potatoes

For creamy mashed potatoes, I like red or gold potatoes ; one large trimmed celery root is added for sweetness and interest.

celery root mashed potatoes

So you can plan, I’m listing some starters, salads,  sides and desserts for your Thanksgiving feast which will be easy to prepare ahead.

starters

salads

sides

desserts

 

Celery Root Mashed Potatoes

recipe by Michele Humlan, The Good Eats Company

serves 6-8

ingredients

2 pounds yukon gold potatoes, unpeeled and cut in 2 inch chunks
one large trimmed celery root, cut in 1 inch chunks (after peeling, about one pound)
1 tablespoon kosher salt
6 tablespoons unsalted butter, softened at room temperature
fine sea salt
fine ground white pepper
½ cup half-and-half cream

directions

  1. Place potatoes and celery root in large saucepan with kosher salt, cover with water bring to boil.
  2. Lower heat and simmer gently until potato is easily pierced with knife, about 15 minutes.
  3. Drain vegetables in colander.
  4. Dry bottom of saucepan with a towel, add butter and then drained vegetables.
  5. Sprinkle with ¼ teaspoon sea salt and 1/8 teaspoon white pepper and mash with potato masher just until most lumps are smooth.
  6. Add half-and-half and use large spoon to stir just until mixed; adjust seasonings and serve immediately.
  7. May also be made ahead one day : let sit at room temperature 20 minutes while oven heats up, then bake uncovered at 350 for 25-35 minutes depending on depth of ovenproof serving dish.

cook’s notes : 

  • if your celery root is less than one pound, simply add more potato to make up the difference
  • if you like your potatoes nice and hot for immediate serving, heat the half-and-half in a small saucepan
  • for creamy mashed potatoes, use a potato masher only (no mixer, no food processor ) and avoid overmixing
  • start with the suggested seasonings and adjust to your taste, but avoid excess mashing which leads to waxiness
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