Chef's Table

Potato Celery Root Purée

A variation on Mash Potatoes, the addition of celery root gives this Potato Celery Root Purée a sweet and delicate taste of celery, not over powering the creamy Yukon potato.

CuisineAmerican, Comfort, Vegetarian
Food SectionPotato, Starch

Servings	Prep Time
10guests	5minute

Cook Time

30 minute

Servings	Prep Time
10guests	5minute

Cook Time

30 minute

Ingredients

3pound celery root,peeled and cut into cubes
3pound potatoes, Yukon Gold,peeled and cut into quarters
4ounce butter, unsalted
1cup milk, whole, preferably organic

Instructions

In a large dutch oven or pot over medium heat, add quartered potatoes and chopped celery root. Top off with cold water to cover the root vegetables by an inch or so, seasoning water with salt to taste. Bring to a boil and cook for 30 minutes, or the potatoes and celery root are fork tender. Drain into a colander.
Using a potato ricer or spaetzle machine,
press the potatoes and celery root into a bowl
creating a fine purée. If you do not have either device, a potato masher or fork will also work, resulting in a chunkier final product. Warm the milk and butter together in small pan, until the butter melts. Add the milk/butter mixture to the potato/celery root puree and season with salt and pepper to taste.