Mashed Potatoes and Celery Root recipe

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2 ½ pounds russet potatoes, peeled and cut into 1-inch cubes
1 large celery root, peeled and cut into 1-inch cubes
3 cloves garlic, peeled
½ cup almond milk, divided
¼ cup extra-virgin olive oil, divided
2 tablespoons minced fresh chives
½ teaspoon salt, or to taste
freshly ground black pepper to taste

Nutrition Info

220.5 calories
carbohydrate: 35 g
cholesterol: : -
fat: 7.6 g
fiber: 5.1 g
protein: 4.5 g
saturatedFat: 1.1 g
servingSize: -
sodium: 264.1 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -


  1. Place potatoes and celery root in a large pot. Pour in enough water to cover. Bring to a boil, reduce heat and simmer until tender, about 20 minutes. Drain and return to the pot. Cook over medium-high heat until dry, 2 to 3 minutes. Remove from heat.

  2. Pulse potatoes, celery root, and garlic in a food processor in batches, adding almond milk and olive oil as you pulse to reach desired consistency. Transfer to a large bowl. Stir in chives, salt, and black pepper.

Recipe Yield

8 servings

Recipe Note

This has become our favorite side dish to go with soups and main dishes. Doesn't need much salt. Celery root is an awesome discovery for flavor - these are the best mashed potatoes I've ever tasted.

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