Updated Nov 24, 2014Chatelaine
- Cut peeled potatoes into quarters and place in a large saucepan of water. Slice away and discard all peel from celery roots. Cut into large cubes and add to saucepan. Cover and bring to a boil over high. Reduce heat and boil gently until potatoes are very tender, 30 min.
- Drain potatoes and celery root and return to pot over medium. Stir until all water has evaporated. Remove from heat. Mash with a potato masher. Pour cream into a bowl or measuring cup. Add salt and microwave until hot, 1 min.
- Whisk to mix. Gradually beat into potatoes until creamy.
Celery root, also known as celeriac, looks like a lumpy brown root. It has a wonderfully subtle taste of celery, and the texture of a potato.