Lionheart Wines
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Mashed Celery Root and Potatoes

Serves 4 as a side dish


  • 1 medium celery root (1 lb) 
  •  2 medium russet potatoes (1 lb) 
  •  2 tblspn unsalted butter, softened
  • ¼ cup milk, warmed


  • Cut a thin slice from either end of the celery root.  Place the celery root on a cutting board and cut around the root with a paring knife to remove the skin as if removing the peel and pith from an orange to expose the flesh. 
  • Cut the peeled celery root into 1-inch chunks 
  • Place the celery root and potatoes in a large saucepan and add enough water to cover by about 2 inches.  Add a generous amount of salt and bring the water to a boil. 
  • Cook until the celery root and potatoes are tender, about 15 minutes. 
  • Drain the celery root and potatoes well. 
  • Return the vegetables to the empty saucepan set over the warm burner.
  • Add the butter and use a potato masher to turn the vegetables into fine bits. 
  • Stir in the milk and add salt to taste.

Serve immediately.

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