Recipe information
Total Time
55 minutes
Yield
8 to 10 Servings
Ingredients
1
pound celery root (celeriac), peeled, cut into 1/2-inch pieces (about 4 cups)
2
1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 61/2 cups)
1
/4 cup (1/2 stick) unsalted butter, cut into pieces
1
/2 cup (or more) whole milk
1
/4 cup chopped celery leaves
Need to make a substitution?
Preparation
Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Stir in celery leaves. Season with salt and pepper.
Nutrition Per Serving
10 servings
one serving contains: Calories (kcal) 162.3 %Calories from Fat 28.2 Fat (g) 5.1 Saturated Fat (g) 3.1 Cholesterol (mg) 13.2 Carbohydrates (g) 26.8 Dietary Fiber (g) 3.0 Total Sugars (g) 2.5 Net Carbs (g) 23.8 Protein (g) 3.2 Sodium (mg) 73.7