Easy Thanksgiving Mashed Potatoes

Thanksgiving couldn’t get easier. These mashed potatoes feel sophisticated thanks to the celery root. Celery root is a knobby root vegetable that appears from fall to early spring. Look for a root that doesn’t have any mushy spots and is heavy for its size. It’ll strike a slightly sweet and earthy flavor in the mashed potatoes.

Yield: Serves 4 to 6, Makes 4 cups
Prep time: 25 mins
Cook time: 30 mins


  • 3 quarts (12 cups) cold water
  • 1 medium celery root (1 pound)
  • 1 1/2 pounds Yukon Gold potatoes (3 large, or 5 to 6 medium)
  • 3 peeled cloves garlic
  • 2 tablespoons kosher salt, plus more for seasoning
  • 1 bay leaf
  • 5 tablespoons unsalted butter
  • 1/4 to 1/2 teaspoon freshly grated nutmeg
  • 1 pinch cayenne pepper, plus more as needed


  1. Place 2 quarts cold water in a large pot.
  2. Trim the top stalks (if present) and bottom roots from 1 medium celery root. Peel the remaining skin from the celery root with a vegetable peeler or sharp knife. Halve the celery root, then cut crosswise into 1/3-inch-thick slices. Stacking a few slices at a time, cut lengthwise into 1/2-inch-wide matchsticks, adding them to the pot of cold water as they are cut to prevent them from turning brown.
  3. Peel 1 1/2 pounds Yukon Gold potatoes, cut into 3-inch chunks, and add to the pot. Add 3 peeled garlic cloves, 2 tablespoons kosher salt, and 1 bay leaf to the pot. Bring to a boil over high heat. Reduce the heat to medium-high and simmer, stirring occasionally, until a paring knife goes easily into the potatoes and the celery root is tender, 10 to 15 minutes. Meanwhile, place a heatproof colander in the sink. Place 5 tablespoons unsalted butter in a small microwave-safe bowl and microwave until melted, about 40 seconds. (Alternatively, melt the butter on the stovetop.)
  4. When the vegetables are ready, scoop out 1 cup of the cooking liquid. Drain the vegetables through the colander and let sit for a minute to let some of the steam dissipate. Discard the bay leaf, then pass the vegetables through a food mill back into the pot, or return the vegetables to the pot and mash with a potato masher until smooth. (Do not use a ricer, which will not break down the celery root very well.)
  5. Add the melted butter and stir to combine. Stir in the reserved cooking liquid a little at a time to achieve a loose, creamy mash (about 1/2 to 3/4 cup). Season with 1/4 to 1/2 teaspoon freshly grated nutmeg and a pinch of cayenne pepper. Taste and season with more kosher salt and cayenne if desired.

Source: the Kitchn

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