Best Potato And Celery Root Mash Recipes

Celery Root and Potato Mash with Horseradish image

Provided by Tyler Florence

Time 55m

Yield 5 cups

Number Of Ingredients 8

2 celery roots (about 1 1/2 pounds each), peeled and cut into 1-inch cubes
3 pounds baking potatoes, peeled and cut into 1-inch cubes
1 teaspoon salt, plus kosher salt and freshly ground black pepper, for seasoning
1/2 cup heavy cream
1/2 cup (1 stick) unsalted butter
1 tablespoon grated fresh or prepared horseradish
Chopped fresh chives, for garnish
Extra-virgin olive oil

Steps:

Place the celery root and potatoes in a medium saucepan and cover with cold water; add a teaspoon of salt. Bring to boil over medium heat and simmer for 15 to 20 minutes, until the celery root and potatoes are very tender. Drain the water from the vegetables and pass them through a food mill or a ricer into a large mixing bowl. Stir in the cream, butter, and horseradish until the cream is absorbed and the mixture is smooth. Season with kosher salt and pepper and garnish with chopped chives. Drizzle with a healthy dose of olive oil and serve.

Potato and Celery Root Mash image

Provided by Victoria Granof

Yield Makes 6-8 servings

Number Of Ingredients 7

2 1/2 pounds mixed russet, Yukon Gold, and white-skinned potatoes, peeled, cut into 2" cubes
1 1-pound celery root (celeriac), peeled, cut into 3/4" cubes
1 6" piece of horseradish, peeled, coarsely grated
1 1/2 cups sour cream
3 tablespoons Dijon mustard
2 tablespoons (1/4 stick) unsalted butter
Kosher salt

Steps:

Place potatoes, celery root, and horseradish in a large pot. Add water to cover by 1". Bring to a boil, reduce heat to medium-high, and simmer until vegetables are tender, 25-30 minutes.
Drain, reserving 1 cup cooking liquid. Return vegetables to pot; add sour cream, Dijon mustard, and butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Season to taste with salt.

Celery Root and Potato Mash image

Provided by Bon Appétit Test Kitchen

Yield Makes 8 to 10 servings

Number Of Ingredients 5

1 pound celery root (celeriac), peeled, cut into 1/2-inch pieces (about 4 cups)
2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 6 1/2 cups)
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/2 cup (or more) whole milk
1/4 cup chopped celery leaves

Steps:

Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Stir in celery leaves. Season with salt and pepper.
What to drink:
The lemony pork is great with Pinot Grigio, a white that's also known for its lemony notes. One to try: CUPCAKE VINEYARDS 2009 PINOT GRIGIO (Trentino doc, $14), a charmingly bright wine with citrus, pear, and pineapple flavors.

Crispy-Onion Entangled Atlantic Salmon with Potato-Celery Root Mash and Orange Thyme Reduction image

Provided by Food Network

Categories main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 15

1-ounce olive oil
1/2-ounce chopped Spanish onion
plus 1 medium sized onion, sliced, separated into rings
1/2-ounce garlic, minced
1-ounce fresh thyme leaves, chopped, plus sprigs for garnish
2 ounces chardonnay
1 cup freshly squeezed orange juice, strained
1-ounce water
1 Yukon gold potato, small, peeled, rough chopped
1 celery root, small, peeled, roughly chopped
1 Atlantic salmon fillet (7 ounces), skinless, pin bones removed
1-ounce seasoned (salt, pepper, thyme) flour
3 asparagus spears, cut in half
2 ounces stone-ground cornmeal
3 orange segments

Steps:

The Sauce: Heat pan and add olive oil. Add 1/2-ounce onion, cook until translucent, add 1/4-ounce garlic, and a pinch of thyme, and stir. Add chardonnay, let reduce. Add orange juice, let reduce again (until syrupy). Add 1-ounce of water, strain and reserve.
The Mash: Simmer potatoes and celery root until tender. Strain and mash, seasoning with salt, pepper, thyme and the remainder of garlic.
The Salmon: Dredge salmon in seasoned flour. Place asparagus spears atop the salmon. Wrap the salmon with the onions. Dredge again in cornmeal, deep fry until golden brown and finish in oven.
Place potato mash in center of plate. Lay the salmon atop with asparagus pointing upward. Ladle the reduction around the plate. Garnish with thyme and orange segments.