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These Celery Root Mashed Potatoes are rich, earthy, and incredibly creamy. Yukon Gold potatoes blend with tender celery root, caramelized shallots, and melted gorgonzola to create a side dish that’s comforting, flavorful, and a little more special than traditional mashed potatoes.
Krissy’s Notes
The first time I cooked with celery root, I had no idea what to expect, but once I mixed it into mashed potatoes, I was instantly hooked. Celery root adds this earthy depth and natural creaminess that makes the potatoes feel extra luxurious without any effort.
And the gorgonzola? It melts right in and gives the mash a bold, savory richness. If you love my Buttermilk Bleu Cheese Dressing or my Bacon Blue Cheese Stuffed Mushrooms, this one will be right up your alley.
Sauteed shallots tie everything together. They’re mild, delicate, and turn sweet and golden when cooked. Once you try this combo, it’s hard to go back to plain mashed potatoes.
What You’ll Need To Make Them
The full recipe is in the card below, but here’s what gives these gorgonzola celery root mashed potatoes their incredible flavor:
Yukon Gold potatoes: Naturally creamy and perfect for mashing. I also use them when I make my Bite Sized Smashed Potatoes.
Celery root (celeriac): Adds earthiness and a silky texture.
Shallots and garlic: Caramelized for extra depth.
Gorgonzola: Melts into the mash for a rich, savory finish. I also use this when I make my Gorgonzola Veggie Omelet.
Butter and milk: Bring it all together with classic mashed potato creaminess.
How to Make Celery Root Mashed Potatoes
Full ingredients and instructions are below, but here’s the quick overview:
- Boil the potatoes and celery root. Cook until tender.
- Caramelize the shallots. Sauté in butter until golden, then add garlic.
- Mash. Combine everything with butter, milk, and the warm shallot mixture.
- Stir in the gorgonzola. Mix until melted and creamy.
- Season. Add salt and pepper to taste.
Substitutions and Variations
Here are a few simple ways to customize the recipe:
- Swap gorgonzola for bleu cheese, feta, or grated Parmesan.
- Add chives or parsley for a pop of color.
- Replace milk with cream for an extra-rich mash.
And if you’re looking for other tasty and interesting versions, try my Mashed Sweet Potatoes, Brown Butter Mashed Potatoes, Roasted Garlic Mashed Potatoes, or my Loaded Cheesy Mashed Potato Casserole.
Make Ahead, Storage, and Reheating
To make ahead: Prepare fully and refrigerate for up to 2 days. Reheat gently on the stove, adding a splash of milk as needed.
How to store: Refrigerate leftovers for up to 4 days.
To freeze: Freeze in airtight containers for up to 2 months. Thaw overnight before reheating.
Best way to reheat: Warm on the stovetop or in the oven. Add milk or butter to restore creaminess.
What to Serve With Celery Root Mashed Potatoes
These potatoes are delicious with everything from weeknight dinners to holiday spreads. Try serving them with:
- Roast chicken or turkey
- Seared NY Strip steak or pot roast
- Pork tenderloin
- Bacon-wrapped mini meatloaf (a family favorite at your house!)
Learn From Me
After making these many times, here are a few tips.
- Celery root, officially known as celeriac, can look intimidating, but once peeled, it cooks just like a potato.
- The potatoes and celery root can also be cooked in the Instant Pot instead of on the stove if you want.
- Caramelizing the shallots makes a huge difference. Don’t skip that step.
- Mash by hand or with a mixer on low to keep the texture light and fluffy.
Frequently Asked Questions
If you’ve never cooked or eaten celery root, you may have some questions about this recipe.
It’s earthy, mild, slightly nutty, and perfect when combined with potatoes. You can find it in the produce section at most major grocery stores.
No. Yukon Gold skins are thin and mash well, but peeled potatoes give a smoother texture.
Yes. The potatoes and celery root alone make a fantastic mash. The gorgonzola just adds extra richness and unique flavor. My other favorite cheese to mix into mashed potatoes is any flavor of Boursin.
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Ingredients
- 5 large Yukon Gold potatoes peeled or unpeeled, 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
- 6 ounces crumbled gorgonzola cheese about 6 ounces, crumbled
- 1/3 cup milk
Instructions
- Cover 5 large Yukon Gold potatoes and 1 celery root (peeled and cubed) with cold water in large pot. Add 1 tablespoon 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 4 tablespoons unsalted butter in a sauté pan over medium high heat and add 3 medium shallots (diced). Cook until caramelized, stirring regularly to avoid burning, about 8-10 minutes. During the last minute of cooking, add 1 clove garlic (minced), 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 or a large bowl with a masher. Beat or mash potatoes and celery root with remaining butter and sauteed shallots and garlic until mashed. Add 6 ounces crumbled gorgonzola cheese and 1/3 cup milk and beat until desired consistency is achieved. Season with salt and pepper, as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this tonight and it was delicious! Good work!
I’ve never cooked with celery root before, but this sounds fantastic! I am mashed potatoes fanatic, I’ll eat them any which way – can’t wait to make these, nom nom nom.
Love finding delicious, healthy substitute recipes! So yummy!
This is so tasty. Great flavor 🙂