Gorgonzola Celery Root Mashed Potatoes are the creamiest, most flavorful side dish recipe I’ve ever enjoyed! Perfect for Thanksgiving or a weekday dinner!
Gorgonzola Celery Root Mashed Potatoes might just be my new favorite way to cook potatoes. First of all, I had never cooked with celery root before. Let me tell you, celery root mashed potatoes will change the way you view this most familiar of all side dishes. The celery root adds this earthy flavor and creamy texture. Once you try it, you’ll never go back.
And what about the gorgonzola? I recently made a Gorgonzola Veggie Omelet and it was downright amazing. I’m typically a cheddar-with-my-eggs kinda girl, but occasionally I like to throw in a little blue cheese. Or is it bleu cheese? Let’s take a vote. Anyway, the gorgonzola in these celery root mashed potatoes add to their richness and flavor. I tell you, these would be an outstanding side dish to any dinner and would make a grand appearance on your Thanksgiving table!
And the shallots! We can’t forget the shallots. If you’ve never cooked with them, they’re very similar to a red onion but are much more mild and delicate in their flavor. And anything is wonderful when you saute it to golden perfection, right?
MY OTHER RECIPES
I packed these mashed potatoes up along with some leftover bacon wrapped mini meatloaf for my husband’s work lunch. Needless to say, all the guys who work with him were more than mildly jealous.
You’ll never find my refrigerator without a plentiful supply of potatoes on hand. Going forward, I’m going to always have to have a celery root too!
Are you a total lover of mashed potatoes? Then, you just may love these other variations:
- Brown Butter Mashed Potatoes
- Loaded Cheesy Mashed Potato Casserole
- Roasted Garlic Mashed Potatoes
- Horseradish Mashed Potatoes
- Mashed Sweet Potatoes
Tools used to make these amazing Gorgonzola Celery Root Mashed Potatoes:
Cutting Board: These are my go-to cutting boards. They are super easy to clean, never hold a smell (onion transferred to apple is gross), and because they are so thin, they are really easy to store.
Knives: There is nothing more frustrating than having to use a poor quality knife. I’ve been using this set for years. I found it to be affordable yet incredibly durable and versatile. Whether you’re filleting a salmon or slicing a super ripe tomato, these are great knives for the everyday chef.
Stand mixer: This is a kitchen must-have. I use mine almost any time I bake. It’s one of the few appliances I will allow to always remain on the counter rather than be put away.
Garlic Press – Having a good garlic press can make all the difference. I use this one because it’s not only easy to squeeze, but it’s easy to clean. Both are equally important, in my opinion.
Peeler: Growing up we only had horrible vegetable peelers that had not-very-sharp blades. It’s amazing I made it to adulthood with all of my fingers. Once I moved out onto my own, I invested into this ceramic blade peeler and I’ve never looked back. It is amazing and I think everyone should have one in their kitchen.
Gorgonzola Celery Root Mashed Potatoes
- 5 large unpeeled Yukon Gold potatoes cut into small cubes
- 1 celery root peeled and cut into small cubes
- 1 tablespoon salt
- 4 tablespoons unsalted butter divided
- 3 medium shallots diced
- 1 clove garlic minced
- 1/3 pound about 6 ounces crumbled Gorgonzola
- 1/3 cup milk
Cover potato and celery root with cold water in large pot. Add salt and cook on high until vegetables are very tender, about 20 minutes.
While the potatoes and celery root are cooking, melt half of the butter (2 tablespoons) in saute pan over medium high heat and add shallots. Cook until caramelized, stirring regularly to avoid burning, about 8-10 minutes. During the last minute of cooking, add garlic, stir, and cook for another minute or two.
Once potatoes and celery root are tender, drain water. Transfer to heavy-duty mixer fitted with whisk attachment. Beat potatoes and celery root with remaining butter and sauted shallots and garlic until mashed. Add gorgonzola and milk and beat until desired consistency is achieved. Season with salt and pepper, as desired.