• 6servings
  • 30minutes

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Nutrition Info . . .

MineralsNatrium, Calcium, Sulfur

Ingredients Jump to Instructions ↓

  1. 6 medium russet potatoes(about 11/2;kg), peeled, diced

  2. Salt

  3. 1 large celery root (about 625g), peeled, diced

  4. 250ml double cream, divided

  5. 250ml (1 cup) double cream, divided

  6. Freshly ground black pepper

  7. Special equipment:

  8. Ricer

Instructions Jump to Ingredients ↑

  1. Celery root mashed potatoes 1) In a large, heavy-bottomed saucepan, add enough water to completely cover the potatoes. Bring the water to a boil over medium-high heat. Add the potatoes and a large pinch of salt. When the water returns to a boil, reduce the 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 half of the butter and half of the cream.

  4. Drain the celery root and put it in a blender with the remaining butter and 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. Cook's Note: When blending hot liquids, remove the liquid from the heat and allow it to cool for at least 5 minutes. Transfer the 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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