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Celery Root and Potato Mash with Parsley Oil Drizzle

Celery Root and Potato Mash with Parsley Oil Drizzle

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We usually travel to my family’s home in Nevada for Thanksgiving.  This is the first year, for as long as I can remember, that we will be staying local.  We are excited to be home this year as our travels have been non-stop.  We will not be entertaining;  instead, we will be spending the day with some dear friends.  I plan on bringing this recipe for Celery Root and Potato Mash with Parsley Oil Drizzle.

 

Usually, the holiday at my family’s home plays along these lines;  we go there, and I cook.  This year I only have to think of an appetizer and a side dish.  Don’t get me wrong, I love to entertain, and I love to cook, but am looking forward to a wee break.  I cannot tell you what I am going to be making as I have not decided as of yet.  I have piles of books next to my desk and online books and magazines loaded.  I am still toying with a few ideas.  *wink*

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Yield: 4 servings

Celery Root and Potato Mash with Parsley Oil Drizzle

Celery Root and Potato Mash with Parsley Oil Drizzle

Popping up a traditional mashed potato with this recipe that is seasoned with celery root and a fresh parsley oil.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • Mash
  • 1 small celeriac (celery root)
  • 4 medium-sized russet potatoes
  • 3 garlic cloves
  • 2 tablespoons half and half
  • 2 tablespoons olive oil
  • kosher salt to taste
  • black pepper
  • Parsley Olive Oil 
  • 3 tablespoons Italian parsley
  • 2 tablespoons olive oil

Instructions

    Mash

    Peel the celeriac root and potatoes.  Wash any extra traces of dirt off.  Cut into medium-sized cubes.

    Peel the garlic.

    Put the celeriac root, potatoes, and garlic into a large pot.  Cover with cold water.

    Bring to a boil, then reduce the heat to a simmer.  Cook until soft enough to mash, about 20 - 30 minutes.  Timing depends on the size of the vegetables.

    Drain in a colander.

    Gently heat the milk and olive oil in the same pot that you cooked the potatoes in.

    Add the celeriac root and potatoes.

    Mash with a potato masher.

    Season to taste with salt and pepper.

    Parsley Olive Oil

    In a food processor add the olive oil and parsley.  Pulse until well combined;  about 1 minute.

    Serving

    Place the mashed mixture into a serving dish.  Drizzle with the parsley oil.

    Serve.

    Eat.




Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

 

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Stella

Saturday 25th of May 2019

This is a yummy side dish! I want to try this. Thanks for sharing!

Dana

Monday 19th of November 2012

This is so beautiful Denise! Our mashed potatoes are very traditional and while I love them, I also would love to have something a little different on the table. While I am sad that our lives and our celebration are so different this year, I also feel relief about not having to take on the huge meal. Happy day to you!

Mimi Denman

Saturday 17th of November 2012

I made something very similar last week and served it as a bed for seared scallops- really delicious! I love celery root too.

Rosa

Friday 16th of November 2012

A scrumptious side dish! I am a big fan of celery root.

Cheers,

Rosa

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