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Celery Root Mashed Potatoes (with Celeriac)
These creamy mashed potatoes made with celery root (celeriac) are a flavorful, lower-carb twist on the classic side dish. Combining russet potatoes with celeriac in a 2-to-1 ratio produces the same smooth texture and buttery richness of traditional mashed potatoes, but with more depth and fewer carbs. This no-milk mashed potato recipe uses only butter and simple seasoning for maximum flavor without compromise. It’s the perfect side for any meal, from roast turkey to steak.
Servings: 4
Ingredients
- 2 russet potato , peel & chunk
- 1 celery root , peel & chunk
- ½ cup butter , pieces
- salt ,to taste
- black pepper , to taste
Instructions
- Boil potatoes and celery root in salted water for about 15 minutes until fork-tender
- Drain well and return to hot pot to steam off excess moisture for a minute or two
- Mash the potatoes and root with a potato ricer while they're still hot
- Add plenty of butter, and salt and pepper to taste
- Stir gently just until blended, serve hot
Notes
Do not add milk. Not a splash. Not a drizzle. Milk ruins mashed potatoes — it dulls the flavor, waters down the butter, and turns a creamy mash into a pasty letdown.
Serve toppings on the side. These mashed potatoes are meant to stand on their own — keep them clean and let diners add their own extras: turkey gravy, crumbled bacon, sour cream, shredded cheddar, chopped chives, garlic butter, caramelized onions, and other personal favorites.
Nutrition Summary (per serving)
Net Carbs 26g
Carbs 34g
Fiber 8g
Calories 356kcal
Fat 24g
Sugar 3g
Protein 5g