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A great alternative to mashed potatoes, this recipe is from our Mediterranean Date Night Class.


2 lbs celery root, peeled
2 lbs Yukon gold potatoes, peeled
2 cups whole milk
2 Tbsp unsalted butter
2 tsp kosher salt
½ tsp freshly ground black pepper

Cut the celery root into small chunks and the potatoes into medium chunks.  Cook them in a pot of boiling salted water until each is very tender (15-25 minutes).  Drain.

Meanwhile, heat the milk and butter in a small pot until scalded.

Puree the celery root and potatoes in a mixer, or with a ricer* or an immersion blender*.  Add the hot milk, salt and pepper to make a firm, but creamy consistency.  Serve warm, sprinkled with chopped parsley if desired.

Serves: 6

*Available at Zest!



Potato Celery Root Puree

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