Celeriac potato puree

Makes 6 Servings


  • 2 2/3 cups large-dice all-purpose potato (peeled)
  • 1 2/3 cups diced celeriac
  • 1/4 cup nonfat milk
  • 2 tablespoons heavy cream
  • 2 tablespoons unsalted butter
  • 2 roasted garlic cloves, mashed
  • 1/2 teaspoons kosher salt


  1. Preheat the oven to warm.
  2. Bring two pots of water to a simmer. Add the potato and celeriac separately to each and boil until both are fork-tender, 10 to 12 minutes. Drain, and place the potatoes and celeriac on a baking sheet. Warm in the oven to steam dry, about 5 minutes.
  3. Bring the milk, cream and butter to a simmer in a small saucepan over low heat. Keep warm over very low heat.
  4. Puree the hot potatoes and celeriac with a ricer or in a food mill. Place in a bowl and stir in the roasted garlic.
  5. Whip the hot milk mixture into the potato mixture. Season with the salt. Serve at once.

Leave a Comment