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Celery Root, Roasted Garlic Mashed Potatoes


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Celery Root, Roasted Garlic Mashed Potatoes


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Celery Root, Roasted Garlic Mashed Potatoes

I love the flavor of celery root (celeriac). The intense celery flavor and "mashed potatoey" consistency pairs well with the potatoes and roasted garlic. I insist that you use homemade aioli to fluff your potatoes. Jarred mayonnaise is not a substitute in this case and will not yield great results. The homemade aioli is fluffier, tastes better and simply makes a better mash.


  • Prep Time : 20 min min
  • Ready Time : 20 min


6+ servings


  • 1 head of garlic, cut horizontally but not peeled
  • 3 large Russet potatoes, peeled and cut into large dice
  • 1 large celeriac bulb, peeled and cubed
  • 1/2 cup homemade aioli


  1. Preheat oven to 400 degrees F.
  2. Drizzle a teaspoon of olive oil on the cut sides of garlic. Wrap in foil and place in preheated oven for 1 hour until the garlic is brown and very soft. Set aside to cool.
  3. Bring a large pot of water to the boil. Add the potatoes and celery root. Cook the vegetables until they are very soft but not breaking apart (about 20 minutes).
  4. Drain the potatoes and celery root. Return the vegetables back to the pot over low heat. Allow the vegetables to gently dry out in the warm pot over low heat for 3-5 minutes.
  5. Transfer the potatoes and celery root to a large mixing bowl. Squeeze the garlic out of the bulb.
  6. Rice the potatoes and celery root and roasted garlic through a potato ricer or use a potato masher. Do not use a mixer as the potatoes will become too starchy.
  7. Add 1/2 cup of the homemade aioli to the riced mixture. Stir to combine. Add additional aioli until you have the texture and fluffiness you like. Season with salt and freshly ground pepper. Garnish with chopped chives, celery leaves and fried sage.

About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

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