We think that RGE RD’s recipe for celeriac mashed potatoes are going to be very popular this holiday season. So delicious!We think that RGE RD’s recipe for celeriac mashed potatoes are going to be very popular this holiday season. So delicious!
| 2 bulbs | celeriac, after peeling, quartered, about 3 cups |
| 4 lg | russet potatoes, quartered (800 grams peeled) |
| ½ c | heavy cream |
| 1/3 c | milk |
| just under 1 stick (¼ c) of butter, room temp, cubed (100 grams) | |
| 1 T + 1 t | kosher salt |
Place potatoes in the bottom of a steamer pan, with the celeriac on top. Steam for 40 minutes. Remove the celeriac, and allow potatoes to continue to steam for another 5 minutes while you purée the celeriac.
Purée celeriac with the heavy cream until smooth, using an immersion blender, food processor or blender. Reserve.
Check the potatoes by piercing with a knife, they should have no resistance. Put the steamed potatoes into a stand mixer with a paddle attachment. (If doing by hand put into a bowl and use a potato masher.) Turn the mixer on low and break up the potatoes for 10 seconds, then turn up and really whip the potatoes for about 30 seconds. Stop the mixer, add the butter and salt, mix slowly to incorporate. Add celeriac purée and milk, mix on low until blended. Check consistency, add more milk if it’s too thick.
Wine Pairing
2021 Domaine Jamet Côtes du Rhône Rouge (Rhône Valley, France)
This wine is 100 per cent Syrah from the commune of Ampuis. There is so much finesse! Hand harvested, destemmed and aged without new oak. Supple red and black fruit with an iron core, meaty curing spices and fresh herbs along with the acidity it needs to be a great match to the rich flavours of the main course.
