Celery Root and Potato Puree

Celery Root and Potato Puree

An easy, sophisticated puree of celery root and potatoes.  Unbelievably creamy and delicious and completely make-ahead.  A great option for elegant and effortless entertaining!


4 large russet potatoes, peeled and cut into 1 ½ inch chunks

2 large celery roots, peeled and cut into 1 inch chunks

½ onion, quartered

4 cups water

4 cups whole milk

1 tablespoon coarse salt, plus more to taste

8 tablespoons (1 stick) unsalted butter

Freshly ground pepper


  1. Place potatoes, celery root and onion a large pot and cover with water and milk.  Add salt. Bring to a boil over medium-high heat. Reduce heat to medium and continue to cook until potatoes and celery root are very tender, about 30 minutes.  Drain and discard cooking liquid.
  2. Transfer half of the potatoes and celery root to a food processor along with 4 tablespoons of butter.  Process until smooth and transfer to a serving bowl. Repeat with remaining potatoes, celery root and butter.  Season to taste with salt and pepper. Serve. (Puree can be prepared a day ahead and reheated in the microwave or on the stovetop just before serving).


This recipe can easily be halved for a smaller crowd.

Keywords: celery root, celeriac, potatoes, puree, mashed potatoes, easy side dish, make ahead side dish, root vegetable mash