Celery Root and Potato Puree

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Made this for Sunday dinner with the braised short ribs and oh my gosh! This was the first time I'd used celery root. I don't think I'll ever again maked mashed potatoes without it! It added a depth of flavor - so delicate, it is hard to describe. I used my food mill which has become a staple in my kitchen! I started with a cup of half-n-half, but only need 3/4 cup and I used about 4 TBS of butter and the potatoes were to die for. Thanks Anne - you are my daughters hero and mine as well!

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Who knew adding something as simple as celery root would take mashed potatoes to a whole new level? I'll tell you- Anne!!! Thank you for introducing me to this new ingredient and making me fall in love again with an old classic. I used all the cream and butter, and though not have a food mill, used my ricer and good ole mixer. It came out so creamy and perfect for the amazing braised short ribs. I don't know what Food Network is paying you Anne, but you need a raise!!! The best on TV!!!

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I just mashed em. Added less cream, and it was really really good.

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The celery root adds a great layer of flavor to the same old mashed potatos. Easy to make too.

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The celery root rocks adding that certain something that makes a recipe. I dropped the cream to cut some calories

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This dish compliments the braised rib recipe perfectly (I made both. I only used 1/2 cup of heavy cream and just a few pats of unsalted butter. It tasted delicious!
The taste of the celery root is very subtle, and adds a nice new depth of flavor. I've had this dish served in upscale restaurants, but it never occurred for me to try and make it at home. It's a nice change from garlic mashed potatoes (that I also make in my food mill.

Love your show, Anne. I love your energy, your tips and I hope you stick around on TFN for a long time.

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Every time we passed the celery root in the local Asian store we stared at in horror. What could you possibly do with a thing that ugly? We watched Anne incorporate it into mashed potatoes yesterday, so we tried her recipe tonight. It really put a new layer of flavor into mashed potatoes. It wasn't overpowering, just made the potatoes more interesting, lighter and more complex. We will definitely be using this one when we entertain next weekend.

Secrets of a Restaurant Chef is the most useful show on the Food Network. Anne has more personality and is one of the most accomplished chefs on the network. Most of them should just shut up and learn from her.

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This was very good and a nice change from ordinary mashed potatoes. I've never used celery root before. It was not overpowering at all. Another great recipe from Anne Burrell! THANK YOU!