If you plan on preparing this side dish the day before serving, reserve 1/4 cup of the cooking liquid and add it to the puree when reheating it.


  • 1 1 1/4-pound celery root (celeriac), peeled, cut into 1-inch pieces
  • 1 ¼ lbs. russet potatoes, peeled, cut into 1-inch pieces
  • Salt
  • ¼ cup whipping cream
  • 2 tablespoons (1/4 stick) butter
  • Celery salt


Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid if mixture is dry.)

Holiday, Side Dishes, Thanksgiving, Vegetable, Vegetarian
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