3cupspeeled, cubed baking potatoes2 medium potatoes
1/3cupwhipped cream cheese
2tablespoonsfresh chives, finely chopped
Place celery root and potato cubes in a 5-quart saucepan and cover with water. Add a large pinch of kosher salt and bring to a boil on medium-high heat. Reduce heat and simmer until potatoes are tender when pierced with a fork, 15–20 minutes.
Drain celery root and potatoes and place in a food processor (or use a potato ricer). Mash to desired smoothness. Add buttermilk and whipped cream cheese and blend until thoroughly mixed. Fold in chives and season with kosher salt and white pepper. Reheat before serving.
Celery Root and Potato Puree
Amount Per Serving
% Daily Value*
Total Carbohydrates 18g6%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.