Whipped Mashed Potatoes with Celery Root
Celery root adds a deep, earthy backbone to this potato recipe.
Yield: serves 8
- 1 lb. celery root
- 2 cups half-and-half
- 8 tbsp. unsalted butter
- 8 sprigs thyme
- 3 lb. russet potatoes, peeled and cut into ½" cubes
- 2 tsp. kosher salt, plus more for seasoning
- 1 cup finely grated grana padano cheese
- Freshly ground white pepper
- Peel and cut celery root cut into ½" cubes and combine in a 2-qt. saucepan with half-and-half, butter, and thyme and bring to boil over medium-high heat. Lower heat to medium-low and simmer, partially covered, until celery root is tender, about 25 minutes.
- Discard thyme. Transfer celery root mixture to a food processor and purée. Scrape mixture through a sieve into a clean saucepan; keep warm over low heat.
- Meanwhile, combine potatoes and 2 tsp. of the salt in a 6-qt. saucepan and add water so that potatoes are covered by 1". Bring to a boil over high heat, lower the heat to medium low, and simmer until potatoes are tender, 10–15 minutes. Drain potatoes and pass them through a ricer into a large bowl. (For even smoother potatoes, mash with a potato masher as well).
- Transfer potatoes to the saucepan of puréed celery root and whisk in cheese until cheese is melted and potatoes are smooth and hot. Season with salt and pepper to taste.