• 6servings
  • 50minutes

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Nutrition Info . . .

VitaminsA, D, E
MineralsNatrium, Calcium, Potassium, Sulfur

Ingredients Jump to Instructions ↓

  1. 6 (about 3 pounds) medium russet potatoes , peeled and diced

  2. Salt

  3. 1 (about 1 1/4 pounds) large celery root, peeled and diced

  4. 4 tablespoons unsalted butter , softened, divided

  5. 1 cup heavy cream , divided

  6. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. 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.

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

  6. 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.

  7. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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