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3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Celery Root and Potato Mash

Jacob Bailey


  • 1 pound celery root (celeriac), peeled, cut into 1/2-inch pieces (about 4 cups)
  • 2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 6 1/2 cups) [German Butterballs are a fine sub]  
  • 1/4 cup (1/2 stick) unsalted butter, cut into pieces
  • 1/2 cup (or more) whole milk
  • 1/4 cup chopped celery leaves



    Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Stir in celery leaves. Season with salt and pepper.