Celery Root Mashed Potatoes Recipe by Paula Deen

Level: Moderate

Time: 70 MINUTES

1 ratings


  • 6 (about 3 lbs) medium russet potatoes, peeled and diced
  • 1 (about 1 1/4 lbs) large celery root, peeled and diced
  • 4 tablespoons unsalted butter, softened, divided
  • 1 cup heavy cream, divided
  • salt
  • freshly ground black pepper


Special equipment: Ricer


In a large, heavy-bottomed pot add enough water to completely cover the potatoes. Bring the water to a boil over medium-high heat. Add and the potatoes and a large pinch of salt. When the water returns to a boil, reduce heat to a simmer, and cook until tender, about 30 minutes.


Meanwhile, put the diced celery root in a saucepan with enough water to cover, bring to a boil, loosely cover, and reduce the heat to a simmer. Cook until tender, about 30 minutes. It should be the same consistency as the cooked potatoes.


Drain the potatoes. Put them through a ricer and add 2 tablespoons of the butter and half the cream.


Drain the celery root and put it in a blender with the remaining 2 tablespoons of butter and remaining cream. *Puree until smooth, using care, as the puree will be very hot.


Add the celery root puree to the potatoes and mix well. Lightly season with salt and pepper. .


When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Celery Root Mashed Potatoes


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1 Review

Monique 10/31/2015
I just made this

I just made this. Eating it now. I replaced the cream with regular milk and the butter with margarine. It's still delicious. Best mashed potatoes I've had.

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