Celery Root and Potato Puree

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready to use
  • Kosher salt
  • 1 large celery root, tough outer parts removed, cut into 1-inch cubes
  • 1 to 1 1/2 cups heavy cream
  • 1 stick cold butter, cut into pats
Directions
Watch how to make this recipe.

Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.

Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes