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A close up of a plate Gorgonzola celery root mashed potatoes

Gorgonzola Celery Root Mashed Potatoes

Gorgonzola Celery Root Mashed Potatoes are the creamiest, most flavorful side dish recipe I've ever enjoyed! Perfect for Thanksgiving or a weekday dinner!
Course Side Dish
Cuisine American
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 6 servings
Calories 302


  • 5 large Yukon Gold potatoes (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)
  • pound Gorgonzola (about 6 ounces, crumbled )
  • 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.


Calories: 302kcal | Carbohydrates: 31g | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 1645mg | Potassium: 1034mg | Fiber: 6g | Sugar: 4g | Vitamin A: 447IU | Vitamin C: 26mg | Calcium: 244mg | Iron: 6mg