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CELERY ROOT AND POTATO PURÉE
from "The Mushroom Lover's Mushroom Cookbook and Primer" by Amy Farges and Christopher Styler

Freshly made mashed potatoes are hard to improve upon, but if you're looking for a bit of a change of pace, wait until you try this. It accompanies everything from roast pork loin to your favorite meat loaf.

Serves 4
 The Mushroom Lover's Mushroom Cookbook and Primer
INGREDIENTS (CLICK TO BUY)

1 pound celery root, trimmed, peeled, and cut into 2-inch chunks
1 pound russet potatoes, peeled and cut into 2-inch chunks
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup milk, or as needed
Kosher or sea salt and freshly ground black pepper, to taste

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PREPARATION

1. Bring a large pot of salted water to a boil over high heat. Add the celery root and boil for 10 minutes. Add the potatoes and continue boiling until the vegetables are tender, 15 minutes more.
2. Drain the vegetables and mash them with a potato masher or pass them through a food mill fitted with the fine disk. Stir in the butter, milk, and salt and pepper.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Celery Root - $4.99/lb
 
 
  Russet Potato, Medium - $1.29/lb
 
 
You May Already Have
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
 
  Ronnybrook All Natural Creamline Milk, Plastic Bottle - $1.99/ea
 12oz
 
  Morton Coarse Kosher Salt - $2.99/ea
 48oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
Estimated Total:  
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